Roasted Tomato Jam

By MiMaRee

Makes about 3 cups

Ingredients

• 4 pounds tomatoes, quartered
• 4 garlic cloves, minced
• Olive oil
• Salt and freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons cider vinegar

Details

Servings 3
Adapted from sheknows.com

Preparation

Step 1

1: Preheat oven to 350 degrees F. Toss tomatoes and garlic together in a large shallow baking dish. Drizzle with olive oil and season with salt and pepper, coriander, and cumin. Cook for 2 hours

2: Turn heat up to 450 degrees F and roast, stirring every 10 minutes, for 30 to 40 minutes or until tomatoes are lightly charred. Mash to your desired consistency and transfer to a saucepan over medium heat

3: Add sugars and vinegar to tomatoes and bring to a low boil. Reduce heat to low and simmer for 1 hour or until a jam-like consistency is achieved

4: Transfer to mason jars and store in the refrigerator for up to 2 weeks or transfer to plastic freezer jars and freeze.