70 minutes
A sweet, tangy, and slightly spicy jam made from slow-roasted plum tomatoes.
Plum Tomatoes, cored and cut into 1-inch pieces
0 lb
Light brown sugar, packed
cups
cups
tablespoons
teaspoons
1. Preheat Oven and Prepare Ingredients
Preheat your oven to 425°F. In a 9 by 13-inch ceramic baking dish, combine the plum tomatoes with the brown sugar, red wine vinegar, kosher salt, and red pepper flakes. Stir everything together well.
2. Roast Tomatoes
Place the baking dish in the oven and roast the tomatoes for about 1 hour, stirring the mixture two or three times during the process.
3. Mash Tomatoes
Once the tomatoes are done roasting, remove the dish from the oven and use a potato masher or fork to smash the tomatoes into a coarse paste. Let the mixture cool completely.
4. Refrigerate and Serve
After the jam has cooled, transfer it to a 1-pint glass jar with a tight-fitting lid. Place the jar in the refrigerator to chill. The tomato jam can be kept refrigerated for up to 3 weeks.
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