Simple Roasted Tomato Jam
User Reviews
5
Simple Roasted Tomato Jam
Description
Simple Roasted Tomato Jam is made by roasting diced Roma tomatoes with granulated sugar, kosher salt, cinnamon, red pepper flakes, and apple cider vinegar in an oven-safe pan. The mixture is baked uncovered at 375°F for about two hours, with regular stirring and monitoring of thickness. As it roasts, the tomatoes break down and the flavors meld, creating a jam with a balance of sweet, savory, and spicy elements. The line test for doneness ensures the jam is set but still spreadable.
The flavor profile includes the natural acidity and sweetness of tomatoes, complemented by warm cinnamon and a touch of heat from red pepper flakes. The slow roasting intensifies the taste and reduces excess moisture, resulting in a thick texture suitable for spreading or topping.
This jam can be used to enhance charcuterie boards, sandwiches, or grilled foods, adding a novel sweet-and-spicy tomato note. It should be cooled completely before storing in a glass jar and is best kept refrigerated, where it will remain good for about two weeks. It is not a canned product and should therefore be consumed within that timeframe.
The recipe notes suggest adjusting the cinnamon quantity to influence whether the jam leans sweeter or more savory. Also, the choice of pan affects roasting, with recommendations detailed in the source. This recipe makes roughly three-quarters of a cup of jam.
Ingredients
- 2 pounds Roma tomato
- 3/4 /4 cup granulated sugar
- 1 teaspoon kosher salt or to taste, coarse
- 1/8-1/4 /8-1/4 teaspoon cinnamon
- 1/4 /4 teaspoon red pepper flakes
- 1/4 /4 cup apple cider vinegar
Instructions
- Pre-heat oven to 375°F.
- Cut the stem end off of tomatoes. Then, halve the tomato the long way, and halve each side again, proceeding to dice them into about 1-inch pieces. In an oven-safe dutch oven or braiser, toss the tomatoes with the remaining ingredients.
- Place the uncovered pan in the oven and bake for approximately 2 hours, stirring every 30 minutes. After an hour and a half, I suggest checking the jam every 15 minutes or so for your desired doneness. Run a spoon down the middle of the jam, if the line holds, it's ready, if liquid seeps into it, continue roasting.
- Once the jam has reached your desired consistency, remove it from the oven and let it cool for 10-15 minutes in the pan; it will thicken slightly as it cools.
- Cool completely before transferring to a glass jar for storage, or serve as desired. The jam will keep in an airtight container in the fridge for about 2 weeks. This is not a canning recipe.
Notes
- Adjust the cinnamon amount to taste; more cinnamon produces a sweeter warmth, less yields a more savory profile.
- This recipe yields approximately 3/4 cup of tomato jam.
- Use a heavy oven-safe pan such as a dutch oven or braiser for even roasting.
- Store finished jam in an airtight container in the refrigerator for up to two weeks; this is not a shelf-stable canned product.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 2TBSP | |
| Calories | 95kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 298mg | 12% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 963IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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