Best Roasted Tomato Jam Recipes

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM

Steps:

• Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

SLOW ROASTED TOMATO BACON JAM RECIPE - (4.6/5)

Steps:

• Place the tomatoes on a baking sheet with the cut side up, spray, brush or drizzle them with oil and roast in a preheated 250F oven until the are starting to caramelize and shrivel but are still juicy, about 2 hours. Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bacon, chipotle chilies, cumin, pepper and tomatoes, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out to the desired texture. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM

Steps:

• Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

ROASTED TOMATO JAM

Steps:

• Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

ROASTED ALASKA COD WITH KALE PESTO AND TOMATO JAM

Steps:

• For the kale pesto: Put the kale leaves in the blender. Put the nuts in a skillet over medium heat and cook, shaking the pan every so often, until brown and toasty. Put the toasted nuts, cheese, garlic, lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon salt in the blender. Puree; slowly drizzle oil into the mixture until it is as smooth as you like it. Season to taste.
• For the tomato jam: Simmer the brown sugar, vinegar, honey, tomatoes and shallot in a pan over medium-low heat until it becomes jam-like, 20 to 30 minutes. Puree, if desired; keep warm.
• For the cod: Meanwhile, preheat the oven to 450 degrees F. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto. Place the cod on a foil-lined baking sheet and roast until opaque throughout, 12 to 15 minutes for frozen cod or 10 minutes for fresh.
• Top fillets with the reserved pesto and dollops of tomato jam.

ROASTED TOMATO JAM

Steps:

• Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
• Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
• The tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.