Roasted Tomato Jam
I followed the recipe of a good blogger friend of mine, Three Beans on a String. She is an awesome cook with a real knack for photography as well. Her pictures always look flawless and I’m always jealous of how good she can make any dish look.
She posted this recipe for a “Garlic & Rosemary Slow Roasted Tomatoes.” In her dish she uses cherry tomatoes, which I didn’t have, but what I did have was an abundance of heirloom tomatoes. I always seem to have an over abundance of tomatoes, so I’m always looking for different ways to use them.
This dish is perfect. It combines everything that I love, savory garlic, rosemary, and tomato. Then the fact that you soak it in olive oil makes it all the better. This is a perfect thing to make to eat with a warm piece of bread and cheese. I brought this to a party and it was devoured almost immediately.
5 Tomatoes (you can use any kind really) cut into quarters or halves depending on the side
1 Head of Garlic (with the cloves separated, but the skin still intact.)
1/4 Cup of Olive Oil
1/2 Tbsp Salt
Lay out a piece of parchment paper on a flat baking sheet. Then spread out your tomatoes, along with your fresh rosemary, and garlic cloves. Use a brush to brush on some olive oil onto all of these ingredients. Then sprinkle your salt evenly over the entire thing. If you are eyeballing it and you think you have too much salt just use enough to your preference.
Place this in a pre-heated oven at 225F. Cook until they tomatoes dry out slightly but still have some structural integrity to them. If you overcook them they’ll dissolve on your baking sheet.
Now pour these contents into a clean jar, and add your olive oil over it. This will keep for at least a few weeks. Enjoy with some fresh pasta, warm bread, or on a cracker with some cheese.
5 Plum Tomatoes
1 Head of Garlic
4 Strands of Rosemary
1 Tbsp. Salt
1 Tsp. Thyme
1 Tsp. Black Pepper