Roasted Tomato Jam

By • August 28, 2013 • 72 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. 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.

Comments (72) Questions (2)

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5 months 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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6 months 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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6 months 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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7 months ago sexyLAMBCHOPx

Any chance of a sugar substitute for a diabetic?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

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7 months 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

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

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7 months 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

7 months 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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7 months 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

7 months ago QueenSashy

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

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Two for one! :)

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7 months 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

7 months ago Leo S

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

Stringio

7 months 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

7 months 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.

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7 months ago Sarah | strawberryplum

I used this method to make a roasted Italian plum jam to serve with Dijon-rubbed pork tenderloin. It was delicious and the leftover plum jam was perfect with a cheese plate the next night! http://www.strawberryplum...

Stringio

7 months ago Cydney Pair

I am making this but subbing basil for the fennel seeds, cinnamon and chilis because this time of year I have a lot of fresh basil on hand from my garden. I also have a lot of tomatoes, so I used about 4.5 lbs, increasing the recipe accordingly. It is taking a little longer, but smells wonderful! I love this technique as I am tired of having to blanche and peel tomatoes at this point, so I appreciate the "rustic" approach.

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7 months ago Zoom

I halved the recipe because I didn't know if I'd use it all. I think I overcooked it a little. I definitely needed to cut back on the cooking time. The taste is great, but mine is almost like tomato caramel at this point.

Jampro

7 months ago Bevi

I made this today and it tasted very good. The tomato skins developed a candied texture that I think actually adds texture to the finished jam. Processed in 1/4 pint jars, it makes a great neighborly present, as my neighbor is about to find out!

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

What a nice neighbor you are!

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7 months ago student epicure

wow, just made this -- unbelievably delicious! really, one of the best things i've made off of food52 this summer.

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for making my day!

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8 months ago Magit Van Schaick

I'd probably freeze whatever I would't use up from the fridge within a couple weeks.

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8 months ago sticksnscones

I loved this recipe...just delicious on a melty cheese sandwich! Mine had lots of strips of the tomato skins that didn't break down. I'm wondering if I should have peeled the tomatoes first?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

The tomato slices and skins should have stayed mostly intact, so it sounds like yours turned out right. If you don't like the tomato skins, you can either peel the tomatoes before cooking or simply cut the tomatoes into chunks so the skins are minimized.

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8 months ago em-i-lis

Emily is a trusted source on General Cooking.

this is really, really good!

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

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8 months ago Lucy Mercer

Think this would work with the case of late season peaches that I bought this weekend? I would leave out the chile and fennel.

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- you might need to make minor timing/sugar adjustments but it should work.

Girl_in_hat_crop_by_lucy_mercer

7 months ago Lucy Mercer

Tried it with the peaches! I should have held back on the sugar a bit, and next time I'll slice the peaches very thinly, or perhaps dice them. But, still, fantastic technique! Trying the tomato version tomorrow!

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the feedback!