Making my simple Tomato Jam recipe is a fabulous way to add a pop of flavor to your dishes. Tomato Jam is fantastic on toasted bread with Parmesan shards, used as a sandwich spread or to top a piece of grilled fish; just add a bit of olive oil and some Kalamata olives and you might feel like you are on the Greek Isles!
As the growing season winds down, many of you, like me, have an abundance of summer tomatoes and basil growing in our gardens. Nothing is worse than letting these precious ingredients go to waste. Making Tomato Jam is a a great way to extend their life.
To get started, assemble chopped tomatoes of any or mixed varieties, garlic, basil, olive oil, salt and a bit of sugar to counter the acidity of the tomatoes.
Toss all of these ingredients on a parchment lined baking sheet and place it in the oven set to 250 degrees. Cook in 30 then 15 minute intervals stirring each time until the mixture becomes a thick paste.
4 cups of tomatoes reduces to just over 1 cup of Tomato Jam! You can imagine how wonderful those concentrated flavors become!! Isn’t slow heat a wonderful thing?
Fresh Tomato Jam
4 cups chopped tomatoes; mixed varieties
2 cloves garlic, pressed
1/3 packed cup fresh basil, cut in a chiffonade
2 tablespoons olive oil
¾ teaspoon salt
1 teaspoon sugar
Crushed red pepper optional
Preheat oven to 250 degrees and line a baking sheet with parchment paper. Pour all ingredients onto the lined baking sheet and mix well with your hands. Place baking sheet into the oven and bake for about 30 minutes. Remove pan from oven and toss ingredients well. Place pan back into the oven for 30 more minutes. Remove pan from oven. If tomatoes still have a lot of moisture, continue tossing and replacing in the oven in 15-minute intervals until the mixture is thick like a paste. Allow the jam to cool before spooning into a small bowl for storage. Cover the jam and store in the refrigerator for up to 2 weeks.
Let me know how you use your Tomato Jam, their are endless possibilities!