Roasted Cherry Tomato Jam Recipe

Simple Roasted Tomato Jam Easy & Vegan Fork in …

WEBSep 7, 2018 · In an oven-safe dutch oven or braiser, toss the tomatoes with the remaining ingredients. Place the uncovered pan in the oven and …

Rating: 5/5(12)
1. Pre-heat oven to 375°F. Line a lipped, medium-sized baking sheet with foil. Cut the ends off of tomatoes and quarter them. Toss with remaining ingredients and spread evenly on baking sheet.
2. Bake for approximately 2 hours, give or take 15 minutes, and stirring 1-2 times during the cooking process. As mentioned, sugars may over caramelize in the corners - this is ok, and you may stir some of it in. Remove from heat and let cool slightly. The jam will thicken as it cools, so take care to not roast too long or it will become extra sticky and thick once it does cool
3. Serve as desired such as with crostini, with eggs at breakfast, or on a cheeseboard. Enjoy!

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Small Batch Cherry Tomato Jam Flavor the Moments

WEBSep 5, 2017 · Add the shallot and garlic and saute for 3-5 minutes until softened. Add the chili powder and smoked paprika and saute 30 …

Rating: 4.7/5(15)
1. Heat the olive oil in a large stainless steel or non-reactive pot over medium heat. Add the shallot and garlic and saute for 3-5 minutes until softened.
2. Add the chili powder and smoked paprika and saute 30 seconds more.
3. Add the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes. If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
4. Remove from heat and season with additional salt and pepper, to taste. Cool completely and store in an airtight container in the refrigerator for 10-14 days. Enjoy!

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Homemade Cherry Tomato Jam The Full Helping

WEBAug 25, 2016 · Remove the garlic and stir in the thyme and crushed red pepper. Allow the jam to cool a bit before storing it in an airtight …

Rating: 4.1/5(68)
1. Place all ingredients except for the thyme and red pepper into a 2 or 2.5 quart saucepan. Bring them to a simmer. Cover and reduce heat to low. The mixture will be very liquidy for about 10-15 minutes, but stir it every now and then anyway.
2. Continue simmering the jam, stirring every few minutes, for another 25-40 minutes, or until it has reduced down to a thick, slightly sticky, and sweet consistency (it should resemble jam, but be a bit looser and easier to stir). Remove the garlic and stir in the thyme and crushed red pepper. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.
3. If desired, toast your favorite bread and top it with a few tablespoons each of cashew cheese (or smashed avocado) and a dollop of cherry tomato jam. Sprinkle with extra thyme and serve.

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