Slow Roasted Spiced Tomato Jam

By Chef Ella Murphy

August 8, 2024

Serves

2 cups

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Tomatoes3 pounds, cut into 1-inch pieces

Cumin1 tsp, seeds

Coriander1 tsp, seeds

Fennel Seeds1 tsp

Turmeric1 tsp, ground

Ginger1 tsp, ground

Flamingo Estate Extra Virgin Olive Oil2 tbsp

Flamingo Estate Biointensive Native Wildflower Honey2 tbsp

Saltto taste

Black Pepperto taste

Steps

Preheat oven to 300°F. Line a baking sheet with parchment. Add the tomatoes, spices, oil, and honey. Season with salt and pepper and toss to coat. Place in the oven and cook for 2 hours, checking every 30 minutes to toss the tomatoes. If any parts start to blacken, add a small amount of water to the pan.
Transfer to a food processor and pulse 5-6 minutes to break down the tomatoes.
Transfer to a jar and let cool before refrigerating. Use as a sauce for pasta, mix into your meatballs for a special touch, or serve with a cheese platter for an unexpected twist.