Heirloom Tomato Jam~

To me, this is a most universal accompaniment and/or garnish–it ignites flavor within any dish. Moreover, what better way to scream SUMMER than a farm-fresh, in season “painting” such as this one.  I have always been one to find sheer beauty in the most rustic of things–this being one of them.

I start off by gathering my ingredients….

**Preheat the oven to 425F.

~1 pound of assorted, baby heirloom tomatoes (I slice the big ones and leave the small ones whole).
~1 diced red onion
~1 diced, roasted red pepper
~1 garlic clove, minced
~1 cup of balsamic vinegar
~3/4 cup brown sugar
~2 tbsp. herbs de provence
~a splash of water
~1tbsp. extra-virgin olive oil.
~salt and pepper to taste.

Mix all of these ingredients together thoroughly and pour them into a glass baking dish.  Put in the oven for roughly 45 minutes to an hour.  You will notice that the tomatoes that float to the top will begin to blister–that is the perfect time to stir the mixture and then let it continue to bake.  I usually stir the jam 3 to 4 times during its baking process.

After everything is bubbly and gooey (those are technical words, you know); remove from the oven and allow a resting time of 20 minutes or so.  Everything needs to cool and thicken.  Finally, use this jam as a garnish for anything you would like.  My favorite thing to smother this with is roasted asparagus…per the picture below.  I also find it to be most delightful with smoked gouda, grilled cheeses.  The varieties are endless, so be creative and enjoy~.

Caleb Fortney~

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