Tomato Jam

Amazing and versatile spread for crackers, grilled sourdough, pasta, soup, and my favorite, gourmet grilled cheese sandwiches!

A little work but completly worth it and stores for a few days if you can keep it without being devoured….

INGREDIENTS:

• Ripe tomatoes 6-8
• roasted garlic (instructions below)
• 2 tbsp chopped basil
• 1/4 cup white onion, minced
• 1 tbsp lemon
• 1 tsp sea salt
• 1/2 tsp fresh cracked pepper
• Pinch of cayenne pepper

GARLIC ROASTING

Chop 1/4 the top off a garlic bulb, remove most of the wrapper and drizzle a generous amount of a good olive oil all over the bulb. Wrap in foil and bake on a baking sheet for 40 minutes at 400 degrees. Remove and let cool. Squeeze the cloves out and add as a paste or chopped.

TOMATOES

Bring a large pot of water to boil. Blanch the tomatoes a few at a time, until the peels loosen (about 1 minute). Transfer immediately to an ice bath to cool, and peel carefully.

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Remove the cores and dice. Place the diced tomatoes in a large saucepan and half of the garlic with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat and reduce temperature to a simmer. Cook for 1 hour. Stir occasionally. Transfer to a cooling dish and ENJOY!