Name: slow roasted tomato jam
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 2 cups granulated sugar, divided; 3 pounds ripe beefsteak tomatoes, cored & thinly sliced ((about 1/4-inch thick)); generous pinch of salt; zest of 1 lemon; juice of 1 lemon; 1 cinnamon stick; 1/2 teaspoon fennel seeds, lightly crushed ((or 3/4 teaspoon ground fennel)); 2 dried red chiles

Just imagine. A delicious homemade jam, made in your oven without any spills or mess on your stovetop. From that abundant supply of end-of-summer tomatoes. Slow Roasted Tomato Jam. Count me in.

This is the most amazing recipe that I stumbled across on Food52. It was created and posted by Amanda Hesser, co-founder of the site. Well …thank you, Amanda! This is pure genius.

All ingredients are layered in a braising pan or large baking dish. A process that happens so quickly you’ll wonder if you’re doing it right. Really. I’m not exaggerating.

The only actual prep work is coring and slicing the tomatoes. And zesting the lemon.

I always use my Le Creuset 5 1/2-Quart Dutch Oven on this one. It never disappoints.

Start off with a solid layer of sugar…

Pour 2/3 cup sugar over the base of a 12-inch braising pan or large baking dish.
Layer half the tomatoes, overlapping the slices, in the pan over the sugar.
Sprinkle with 1/3 cup sugar.
Top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles.
Cover with the remaining tomatoes, followed by the remaining cup of sugar.
Let sit for 30 minutes.

Give these guys a brief time-out of about thirty minutes…

Preheat the oven to 400°F.

Place the pan, uncovered in the oven, for a total of about 2 hours.
Before long, the tomato juices should simmer actively.
After an hour, check to be sure the tomatoes don’t appear to be dry on the top layer.
If so, baste with the juices that have formed.

Continue to check every 20 minutes, spooning the juices over the top tomatoes as needed.
Remove 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 through it.
If it holds the line, the jam is ready.
Remove the jam from the oven and let it cool.
Remove the chiles and place the jam in jars to be stored in the fridge until ready to enjoy.

The following photos represent the roasting progress at the 1 1/2-hour mark, then at the 2-hour mark.

Your Slow Roasted Tomato Jam is done!

How great is that? No stovetop splatters. No constant stirring.

Right about now you’re probably wondering what this roasted tomato jam should be paired with, right?

What you see here is a piece of multi-grain toast that’s been coated with whipped cream cheese then topped off with a generous schmear of the delicious slow roasted tomato jam.
Try it with grilled bread and creamy goat cheese.
Or whipped ricotta cheese.
Perhaps you’d consider topping off some baked brie with this goodness?

Then there’s the whole other category of pairings to consider. The grilled meat and chicken category.

How about taking your burger to the next level with some grilled onion and slow roasted tomato jam? So many possibilities!

5 from 1 vote

slow roasted tomato jam

Adapted from Food52

Your oven does the work for you on this one.

Prep Time 15 minutes

Cook Time 2 hours

Resting Time 30 minutes

Total Time 2 hours 15 minutes

Servings 3 cups

Author Rosemary Stelmach

Ingredients

2 cups granulated sugar, divided
3 pounds ripe beefsteak tomatoes, cored & thinly sliced (about 1/4-inch thick)
generous pinch of salt
zest of 1 lemon
juice of 1 lemon
1 cinnamon stick
1/2 teaspoon fennel seeds, lightly crushed (or 3/4 teaspoon ground fennel)
2 dried red chiles

Instructions

Pour 2/3 cup sugar over the base of a 12-inch braising pan or large baking dish. Layer half the tomatoes, overlapping the slices, in the pan over the sugar. 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 remaining cup of sugar. Let sit for 30 minutes.
Preheat the oven to 400°F.
Place the pan, uncovered in the oven, for a total of about 2 hours. Before long, the tomato juices should simmer actively. After 1 hour, check to be sure the tomatoes don't appear to be dry on the top layer. If so, baste with the juices that have formed.
Continue to check every 20 minutes, spooning the juices over the top tomatoes as needed. Remove 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 through it. If it holds the line, the jam is ready. Remove the jam from the oven and let it cool. Remove the chiles and place the jam in jars to be stored in the fridge until ready to enjoy.

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