Roasted Tomato Jam

By • August 28, 2013 • 90 Comments

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Author Notes: This recipe was inspired by the following conversation on Hotline about whether or not you can make jam by roasting it in the oven: http://food52.com/hotline/21260-has-anyone-ever-made-preserves-a-dutch-oven-in-the-oven No stirring? No mess on your stove? No worrying about burning the preserves if you walk away from the stove for a few minutes? I had to try it!

Roasting jam delivered on its promises -- I layered sliced tomatoes with sugar and spices in a round braising pan, and let the oven do the rest of the work. I checked on the jam a few times but with the even heat of the oven, there was never any worry that the jam would stick to the pan base. And the edges of the tomatoes on top caramelized a bit. What more could I ask for? Next up: peaches!
Amanda Hesser

Makes about 3 cups

  • 2 cups sugar
  • 3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
  • Large pinch salt
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 1 cinnamon stick
  • 1/2 teaspoon fennel seeds, lightly crushed
  • 2 dried red chiles
  1. Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. 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 rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
  2. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
  3. Continue roasting and checking every 20 minutes -- 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 though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.
Jump to Comments (90)

Comments (90) Questions (2)

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about 1 month ago beejay45

After seeing this recipe and reading these comments, I'm going to try making my prune and chili chutney this way. Do you think it would work for an onion and garlic jam, a la Stonewall Kitchen? I love that stuff and buy it by the case, but I'm almost out, and it would be great if it were this easy to make. ;)
Thanks, Amanda!

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

By "prune" do you mean a prune plum or the dried fruit? If it's the former, yes, I think it would work well. If it's the latter, I'd be concerned about having enough moisture when cooking it. You could add water, certainly (I might add some wine or brandy :) ). Definitely worth a try.

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about 1 month ago beejay45

Having grown up in prune country, I'm used to calling them prunes even when they're still on the tree. So, yes, the prune plum. I have an ancient tree (roughly 100 years old) that's gnarly and almost lying on the ground, but every year it produces the most wonderful prunes. I've been making things like prune and chili chutney with them but doing it on the stove, and me being easily distracted, I've ruined more batches than I care to admit. So, thank you Amanda, I will give this a try, but next year -- mine are already all gone this year.

Tad_and_amanda_in_the_kitchen

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

If you try it next year, please let me know how it goes -- I'm curious!

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2 months ago Shelby

What a beautiful recipe this turned out to be! I made this for a family camping trip and served it with goat cheese and crusty bread--it was completely devoured! This one is a keeper! Thank you :)
Shelby from Florida

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3 months ago Diane

I agree with Amanda. I made another batch of this yesterday and it turned out great. I used 1 tablespoon of dried chili flakes and liked the heat of the jam. I used 1 pound of roma/plum tomatoes and 2 pounds of beefsteak tomatoes. I cooked it for about 2 hours. Timing was just right. Last time I think I cooked it for almost 3 hours, which was too long. I miss read the recipe thinking it needed to cook for 3 hours. Thanks again Amanda, nice recipe.

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks and so glad it turned out this time!

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3 months ago pamelarupright

Any thoughts about whether I could use lighter-colored heirloom tomatoes (yellow-reddish) for this?

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure -- why not!

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3 months ago Diane

I made this for the first time today. Wow I really like it! Used a mix of roman and beefsteak tomatoes and 2 teaspoons of dried chilies flakes. The colour and taste turned out fabulous. Mine turned out very thick once it cooled. Next time I will cook it a little less (less then 2 hours). Loved that it was so easy. Served it on top toasted baguette slices with Brie and briefly warm in the oven. I am going to get some more tomatoes and make again today. This time it will add more chiles because I like the extra heat. Thanks for a great recipe!

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6 months ago Donna Poor

And poof! It thickened and it is beautiful! I used the chili flakes (1 tsp), the taste and color is amazing!

Tad_and_amanda_in_the_kitchen

6 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad it worked out!

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6 months ago Donna Poor

I'm on the third hour and still no gel...were my tomatoes too juicy? It tastes awesome, but it's very runny...

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7 months ago Joseph Fourtunia

I'm confused, he recipe says to cook for 1 hour then says it should jell around two hours and then remove from oven. Am I supposed to continue baking until jelled or turn off oven after an hour and let sit in the oven until it jells?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Joseph, thanks so much for pointing this out -- yes, you do want to keep roasting it for another hour (though it could gel sooner). I've just adjusted the recipe -- see step 3. Thanks again!

Stringio

7 months ago David Yarbrough

these sound amazing! I have ben experimenting with lots of different veggies for healthy snack ideas and love tomatoes in the dehydrator( try taco seasoning or basil) anyways... has anybody tried canning this recipe? please let me know as I am always coming across bargain tomatoes.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

I am obsessed with this too! It is SO, SO good. Just made another batch!

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about 1 year ago piccantedolce

So, I'm obsessed with this jam from the ease in making it to how delicious it is. I was wondering if anyone has tried it with green tomatoes? I've got 7lbs from my garden that I need to process and I'm wondering if it will work. Any thoughts?

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about 1 year ago EmilyC

I made this and shared a small jar with my neighbors. A thin layer of this on good bread makes for a killer grilled cheese sandwich with aged cheddar and a little baby arugula or spinach. Love the fennel and chile in it.

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about 1 year ago sexyLAMBCHOPx

Any chance of a sugar substitute for a diabetic?

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I don't know the answer but hopefully someone will weigh in!

Jo2

8 months ago Jo Switten

Why don't opt for Stevia? Look here: http://en.wikipedia.org...

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about 1 year ago Violeta

I've just made it. Brilliant taste! I used crushed dried chilli, about a teaspoon. Thank you so much Amanda for sharing this recipe with us.

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

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about 1 year ago jeff

I have made this twice and in process of the third time with all sorts of tomatoes from the garden.....plus alot more chilli as well as once 3 cloves of very thinly sliced garlic.....anyway you make it..ITS AMAZING!!! THANK YOU!! Huge fan of this site for years and just now joined so i could comment about this recipe....although ive made tons of others from here. THANKS AGAIN:::ITS BRILLIANT!!!
JR

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Jeff, thanks so much for your thoughts -- I love hearing about improvements and variations on recipes. And thanks for making your first comment!

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about 1 year ago Violeta

This sounds sooo good. I'll definitely give it a go! I make plum jam in oven and it always works. :)

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

I finally got to making this jam! I served it for dinner with grilled pork chops, everyone was in heaven. I also filled small cute jars for the friends to take home.

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Two for one! :)

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over 1 year ago Antonia AT

I substituted 2 Tb + 1 tsp Aleppo pepper as I had no chiles on hand and no inclination to shop again. Delish!

Grumpycat

over 1 year ago Leo S

This looks amazing, I'll have to go to the grocery store tomorrow and buy the ingredients.

Stringio

over 1 year ago Terry Temple

Is there a way to preserve this recipe for later gift giving ? If I make the jam this weekend. Can I give them as gifts in December ?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Terry, if you scroll down to the very end of the comments, there's a good discussion about this -- and how to do it properly so it will keep for gift giving.