Smoky Tomato Jam Recipe: An Amazingly Easy Oven-Roasted Tomato Jam Recipe by Chef Gigi

It's final harvest time! If you're overloaded with tomatoes this season try this tempting, sweet, yet somewhat spicy, oven-roasted tomato jam. Why not? It's great on toast, on its own or smother it on charred burgers. It's also delicious on grilled chicken, beef and crunchy buttered toasted French bread. I also use this for a sandwich spread and sometimes mix it with mayo. Enjoy!

Cuisine: American
Prep Time: 40 minutes
Cook Time: 2 to 2 1/2 hours
Total Time: 3 hours

Ingredients

• 2 cups sugar (divided)
• 6 beefsteak tomatoes, medium-firm
• 1 lemon, zested and juiced
• 1 sprig fresh thyme
• 1/2 teaspoon ground cumin
• 1 very small serrano chile

Here's how to make it: 

• Over a hot flame on your grill, allow tomatoes to char and blister, about 5 to 8 minutes. moving them around to prevent just one side from getting black and only long enough to char the skin, not cook the fruit. Remove and place in a plastic zipper bag zip and let the steam help loosen most of the skin. Remove from the bag and peel as much of the skin off as you can and discard. Do not rinse. Slice the tomatoes in 1/2-inch thick slices, reserving any juice.
• In a prepared glass baking dish layer 1/4 of the sugar. Line half the tomatoes on top of the sugar, overlapping the slices. Season the tomatoes with salt and pepper. Add an additional sprinkling of sugar and top with the lemon zest, lemon juice, cinnamon and serrano. Top with the remaining tomatoes, followed by the rest of the sugar. Set aside to macerate for about 30 minutes.
• Preheat the oven to 400 degrees F. Place the uncovered baking dish in the oven and roast the tomatoes for about 2 to 2 1/2 hours. The tomato juice should simmer. Check every 15 minutes, spooning the sugary juices over the top sliced tomatoes. Bury the serrano pepper to prevent it from burning.
• Continue roasting and checking every 15 minutes. The tomato jam should begin to gel in about 2 hours, but it could happen a little sooner or later depending on the temperature of the room and how your oven operates. Just keep an eye on it. When you think it is ready, test the juices by spooning a little onto a cool plate and quickly run your finger through it (be careful not to burn your finger). Tilt the plate vertically. If it holds the line you made with your finger, the jam is ready.
• Remove the sprig of thyme and chili and discard. Stir. Allow to slightly cool, place in glass jars and keep it in the fridge.

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