Roasted Tomato Jam

By • August 28, 2013 • 79 Comments



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 (79)

Comments (79) Questions (2)

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about 1 month 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

about 1 month ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad it worked out!

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about 1 month 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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about 1 month 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

about 1 month 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

about 1 month 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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9 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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9 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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10 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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10 months ago sexyLAMBCHOPx

Any chance of a sugar substitute for a diabetic?

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

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

Jo2

3 months ago Jo Switten

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

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10 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

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

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10 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

10 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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10 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

11 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

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Two for one! :)

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11 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

11 months ago Leo S

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

Stringio

11 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

11 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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11 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

11 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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11 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.

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11 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

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

What a nice neighbor you are!

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11 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

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for making my day!