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.
Roasted Tomato Jam
- 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.
Another test is run a finger through the cooled jam and see if the two sides stay separated.
Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge. Check out what the other members have created on our Pinterest board by clicking on the banner below.
Roasted the tomatoes is a GREAT idea! You’re right that it really enhances the flavor of the tomatoes. I love this jam!
I love this idea! It looks so rich and decadent! I could eat it on crostini with fresh goat cheese or slather it over grilled lamb chops! Great idea, Evelyne!
The depth of color makes me think I can taste this and it’s so good. Would like some crusty bread and a big serving.
Like the surprise addition of ginger here. Very nice!
This would be great with cheese. Manchego, or even a bit of warm brie. Delicious.
I saw this pic on your Instagram and instantly fell in love with it. Thanks for sharing this…I am going to try this soon. Pinning it right away 🙂
Roasting tomatoes gives them a very profound flavor. I am sure this jam tastes equally good. Also, it is a perfect way to have eat tomatoes throughout the winter!
What a great way to preserve the tomatoes! It sounds delicious!
This sounds incredibly tasty! Just love tomato and ginger togther, Evelyne 🙂
Nice. I wanted to make jam for the challenge, but couldn’t commit to the time factor. I love that you roasted the tomatoes. Beautiful photos.
Oh, and we don’t grow tomatoes either-not enough sun-too many trees. 🙂
Very nice. I would love to pair this with some bacon and gruyere….or maybe just by the spoonful? =)
wow, damn tangy delicious roasted tomato jam….
lovin it all the way!
So beautiful and versatile! I can think of so many ways of eating this. We add ginger to our tomato chutneys and I can imagine how lovely this will taste.
That looks great, Evelyne! You had me laughing about rediscovering your “failed” post from just a few years ago. Isn’t it amazing how quickly we progress?
G’day What a wonderful recipe Evelyne! So vibrant and wish I could come through the computer and try now!
What a beautiful and versatile condiment Eve! I can see so many uses for this and I agree roasting vegetables brings out the sweetness and concentrates the flavour! 😀
What a wonderful recipe! The ginger is such an excellent addition! I miss growing tomatoes…and want to give a container garden a try next summer….but I have a black thumb,too 🙁
I like that you have added ginger in this tomato jam! They would be great with some flatbread or rye crackers.
I like the recipe! Although I might make it a little less sweet for my taste. It’s a great use of tomatoes!!
I am very tempted to try this. I love tomatoes but I’ve always associated them with being savory sorts of food.
Bookmarked for future reference.
Wow Evelyne, I love this jam…I would love to try it…it sure sounds and looks delicious. Great recipe!
Hope you are having a wonderful week and thank you for the recipes 😀
Sounds fantastic! I love tomatoes and what a great way to preserve the summer tomatoes! Roasting adds extra flavor too. I can imagine putting this jam on meat (like you said). Very nice recipe!
I love roasted tomatoes, you’re so right about it condensing the flavours. This recipe looks great and even though I don’t have a garden either, I’m going to put this on my list of recipes to make!