Recipe | Roasted Tomato Jam

I hope you are all keeping warm, wherever you might be! As you can see from the frosty window panes in our kitchen, we have dipped into the single digits here, if zero degrees and negative numbers are really even considered single digits.  School was on a 2 hour delay this morning and I've spent most of the week alternating between baking and sitting in front of the fire.  Warm oven, warm fire, repeat. :)  I've also been doing a lot of reading, my favorite of which is Paddington with Charlie.  It is the first longer chapter book, without pictures, that I've ever read to him.  I choose the original 1950's text, not one of the updated movie versions.  I'm a bit of a purist with children's literature, especially the classics.   I want my boys to experience the original books even if they read and prefer the modern versions later on.  Paddington is extra special to me because it was among my favorite stories and characters when i was little and we've been counting down the days till the movie premiere ever since we saw the first trailer early last year.   

Anyway, with all the talk of marmalade in the Paddington stories, I had the craving to make some of my own.  After the holidays, I feel like even my snacking should incorporate some kind of vegetable to make up for all the overly decadent food I ate over break, so tomato jam seemed the perfect choice.

This is a recipe that I typically make with balsamic vinegar, but Holland House asked me to try incorporating their red wine vinegar into a recipe and thought I'd try swap out the balsamic for red wine vinegar and see if it worked.  It did and the flavor was great.  Where the balsamic tends to mellow the flavors, the red wine vinegar brightens them, making the jam more intense.  Hard to describe without tasting it.  I truly enjoy it both ways.  The jam will keep in an airtight container in your fridge for up to 2 weeks.  (It won't last that long!) It is wonderful on grilled chicken, grilled ham and Gruyere sandwiches, on a cheese board, as a hostess or house warming gift along with a fresh baguette, or just straight from the jar.  It's amazing with whipped feta, goat cheese and Parmesan.  Since the tomatoes are roasted you don't need to add much additional sugar to the jam, which makes it even healthier too.  Enjoy!

Roasted Tomato Marmalade 

5 cups grape tomatoes

1 small yellow onion, diced

1 jalapeno, seeded and diced

2 TBS olive oil

1 tsp kosher salt

2 TBS Holland House Red Wine Vinegar

1 tsp light brown sugar

1 pinch red pepper flakes

Pinch of saffron

Preheat oven to 400 degrees.  Toss tomatoes, jalapeno and onion with 2 TBS olive oil and place on a sheet pan.  Sprinkle with salt and roast for 50 minutes until tomatoes start to blister.  Remove tomatoes, onion, jalapeno and any accumulated juices and place in a medium sized sauce pan.  Add vinegar, brown sugar, red pepper flakes, and saffron and let it simmer over low heat until almost of the liquid evaporates about 20-30 minutes, occasionally breaking up the tomatoes with a whisk or wooden spoon.  Add additional salt and pepper to taste.  Let cool and place in lidded canning jar or air tight container.  Will keep in fridge for up to 2 weeks. 

This is sponsored post written by me on behalf of Holland House Cooking Wines and Vinegars

Recipe and opinions are my own