As a kid, ketchup was always my condiment of choice. Nothing else would do. You would not find mustard, relish, or barbecue sauce anywhere near my food.
More recently I’ve attempted to make a healthier (less salt and sugar) version of the two. I came up with this spicy, sweet, roasted tomato jam, which I love to spoon onto toast or these waffles and top it with an over-easy egg.
Roasted Tomato Jam
- Tomatoes (Any kind will do; Roma, cherry, whatever you like)
- 1-2 tbsp. Olive oil
- Salt and pepper, to taste
- A few pearl onions
- 1-2 Garlic cloves, minced
- ½ tsp. Roasted red pepper flakes
- Rosemary or thyme or basil
- Preheat oven to 250 degrees F.
- If your tomatoes are larger than grape/cherry size, slice them in half. If they're roma tomatoes or larger, scoop out some of the tomato goop from the inside. It helps keep the jam a little thicker.
- Toss all the ingredients, except for the herbs in a bowl. Pour onto a baking sheet (or on top of a piece of parchment paper, then on the baking sheet—if you want easier cleanup) and spread out. Top with herbs and then slide the baking sheet into the oven.
- Roast the tomatoes for 1 hour. Stir/mix/flip the tomatoes and then put them back into the oven for another hour. When you take them out they should be shriveled up and kind of caramelized and scrumptious looking!
- Remove the herbs (I also remove the onions at this time, but you can leave them if you like). Let the tomatoes cool to room temperature, or close to it. If you're using cherry or grape tomatoes, this next part is completely optional. (Notice in the photo above I did not blend the tomatoes. It's great both ways!) Pour the contents of the pan into a blender or food processor. The next part is all in how you like your jam/spread to be. Pulse the ingredients to your desired consistency. I like it to stay pretty chunky. And then you're done!
Spread this spicy-sweet tomato jam room temperature on crackers, slices of baguette, on top of toast—whatever! I think it’s a lovely twist on breakfast to have it on top of cornmeal waffles with a runny egg. I am all about a savory breakfast these days.
I store my roasted tomato jam in a mason jar in the refrigerator for about five days.