Oven Roasted Tomato Jam with Ontario Tech Honey

Chef

Edwin Cook

INGREDIENTS

Makes about 500 mL (2 cups)

Ingredients

900 g (2 lbs) Roma Tomatoes

60 g (2 oz)  Onion, diced

15 mL (1 Tbsp) Butter

15 mL (1 Tbsp) Oil

45 ml (3 Tbsp) Honey

30 mL (2 Tbsp)  Apple Cider Vinegar

24 g (about 5-6) Garlic Cloves, minced

15 g (1/2 oz) Ginger, peeled, minced

1 mL (1/4 tsp)  Chili Flakes

5 mL (1 tsp)  Salt

1 mL (1/4 tsp) Cinnamon

2 mL (1/2 tsp)  Cumin

1 mL (1/4 tsp) Allspice

PREPARATION

  1. Wash, core and half tomatoes, place cut side down on lined baking pan. Bake for 30 to 45 minutes, cool, remove skins and rough chop.
  2. Melt butter and oil together, add diced onions and caramelize to a golden brown.
  3. To the caramelized onions, add honey, vinegar, garlic, ginger, spices & chopped tomatoes.
  4. Bring mixture to a boil, reduce heat and simmer for 1+ hours until you reach a “jam” consistency.
  5. Taste and adjust seasonings as desired.
  6. Cool and place in sealed container and refrigerate up to 1 week.