RECIPES

Slow Roasted Spiced Tomato Jam

By Chef Ella Murphy
August 8, 2024
Serves
2 cups

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Winter Harvest Persimmon Vinegar
Winter Harvest Persimmon Vinegar
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
  1. 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.
  2. Transfer to a food processor and pulse 5-6 minutes to break down the tomatoes.
  3. 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.
Cook a meal for someone you love
Cook a meal for someone you love