Tomato Jam
Servings: 1 cup
Ingredients
- 2 pounds Roma tomatoes (or one 28-ounce can San Marzano tomatoes)
- 2 garlic cloves minced
- 1 fresh jalapeno pepper finely diced
- 1/4 cup maple syrup (80 g)
- 1/4 cup apple cider vinegar (60 g)
- 1/4 cup extra-virgin olive oil (60 g)
- 1 tsp hot sauce
- Kosher salt
Instructions
- To peel fresh tomatoes: bring a large saucepan of water to a full boil. Cut an "X" on the bottom of each tomato and cut out the core. Place the tomatoes, a couple at a time, in the boiling water for a few seconds. Transfer to a colander and cool. With your fingers, pull off skin and discard.
- Cut the tomatoes in half and remove any bad or tough spots. Place tomatoes in the bowl of a food processor and pulse a few times to chop roughly. If you're using canned tomatoes, you can crush them by hand and remove any tough cores.
- Place colander in sink and line with a large piece of muslin. Transfer tomatoes to prepared colander and let drain for about 45 minutes. After 45 minutes, squeeze out more liquid until tomatoes look somewhat dry.
- Preheat oven to 350°F.
- Transfer tomatoes to a bowl and combine with garlic, jalapeno, maple syrup, vinegar, olive oil, and hot sauce.
- Spread mixture into an even layer on a rimmed baking sheet.
- Bake 45 minutes, or until the tomatoes brown in a couple of places.
- Stir tomatoes, taste, and add salt to taste.
- Transfer to a clean jar and refrigerate.