I was reading one of my favorite magazines, ReadyMade and came across a recipe for Roma Tomato Jam.
I had about 16 Tomatoes in my fridge. These tomatoes were from Pa-Jacks garden, (my husbands grandfather). I wanted so badly to create something with them; decidedly quite bored with tomato sauce and tomato sandwiches. I also had a brown paper bag full of garlic from Pa-Jacks garden.
A day off from the Kitchen, and I'm in my own Kitchen cooking....that's passion.
First preheat your oven to 350F
I started by cutting out the core of the tomato and then cutting them in half and/or quarters, generally trying to make them all about the same size. I lined a 'cookie sheet' (half sheet) with aluminum foil and threw the tomatoes on. Drizzled them with good olive oil, sea salt and ground black pepper. Center rack of the oven, set the timer for an hour, and left the kitchen. A half hour later, I took a peek in the oven - and then added my little casserole dish that contained whole garlic cloves, skin on
At this point I took a look at the ingredients from ReadyMade's recipe, and then proceeded to modify as I often do. I pulled out my Mega Mortar and Pestle that my in-laws gave me for graduation (always looking for a reason to use this bad boy). What you have here is:
- pink peppercorns (from Marshalls)
- whole mustard seeds
- dried thyme
- whole corriander
- ground dried ginger
- ground cloves
- ground cinnamon
- hot pepper seeds/flakes
- ground cumin seed
When the timer went off, I opened the oven and this is what I found...
Most of the liquid and seeds will escape, this is what you want. Don't press or rinse the tomatoes,
Then added the strained tomatoes +
Side note, I didn't can the roasted garlic. I just removed the skins and placed them in the jars - and into the fridge.