One thing I do miss about living in an apartment is not having a garden. In my late teen I took over a section of my parent’s backyard to grow vegetables.Only one problem: I do not have a green thumb. But still it is a fun and relaxing activity. now I have a herb garden and still no green thumb. I did try to grow a tomato plant in a big pot for 2 summers. It was not a big success.
It’s a shame because one of the great pleasures of summer gardens is fresh juicy tomatoes. And it just so happens to be the them of this month’s Creative Cooking Crew challenge. And of course to do something different! So get your fish, chicken or even breakfast toast out for my Roasted Tomato Jam.
Some would call it a butter or a chutney. This time I went with jam. My inspiration was to redo what I considered a failed recipe on my blog from 2010. And wow the pictures were awful too. I have come a long way in the photography department. And I overcooked my original tomato butter so the consistence was more like a solid.
I tweaked this recipe which is all over the internet, I could not find a source. Roasting my tomatoes beforehand was my idea. I love how roasting condenses the taste and brings out the sweetness in a vegetable, perfect for a jam. For blending purposes I added a tad of water back after and I omitted any ingredient that would lend it to be savory.
Yes this is a sweet jam. And yes you do taste tomatoes but it is sweet enough to get away with it on a toast for breakfast. It can also be paired with white meats and fish, or a salad too. Its a fun condiment to add to my arsenal.
Yields 350 ml approx
- 2 pounds tomatoes
- 1/4 cup water
- 1 cup sugar
- 2 tbsp cider vinegar
- 1 inch piece fresh ginger, grated
- 1/2 tsp salt
- 1/4 tsp cinnamon
- Preheat your oven to 450F. Thinly slice your tomatoes and spread evenly over a parchment paper lightly brushed with olive oil. Put the tomatoes in the oven and then shut it off. Just leave them there for about 2-3 hours. Your tomatoes are done when they have reached your desired level of chewiness.
- Place the tomatoes and water in a pan and puree with an immersion blender. I like it a tad chunky.
- Add the remaining ingredients and bring to a boil on med-high heat. Lower the heat and simmer, stirring frequently, until the liquid has reduced, 40 minutes to over an hour.
- Let the jam cool a bit and can the jam.
To test your jam, place a small plate in the freezer beforehand. When you thin the jam is ready place a small amount on the plate and wait a couple of minutes.If the jam stays put, or only runs a little bit, it’s ready. Another test is run a finger through the cooled jam and see if the two sides stay separated.