Spicy tomato jam is thick, sweet, spicy, and absolutely delicious. Spread this spicy jam, or marmalade, on sandwiches or burgers, or serve it as a dip. It's also perfect for canning or tomato freezer jam!
Ingredients
2lbripe tomatoes, cut in half
2tablespoonsolive oil
½ teaspoonsea salt
1teaspoonchili flakes, or 4 bird's eye chilis
3clovesgarlic
2teaspoonsgrated ginger
2tablespoonssoy sauce, can be reduced sodium
½ cuppalm sugar, or brown sugar
3tablespoonwhite vinegar
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft. Remove from oven and set them aside to cool slightly.
2 lb ripe tomatoes, 2 tablespoons olive oil, ½ teaspoon sea salt
Add the cooled tomatoes and all other ingredients to your blender. Puree until smooth.
1 teaspoon chili flakes, 3 cloves garlic, 2 teaspoons grated ginger, 2 tablespoons soy sauce, ½ cup palm sugar, 3 tablespoon white vinegar
Pour the jam into a small saucepan and cook over medium heat for 10 minutes, stirring occasionally. Season to taste with sea salt. Allow the jam to cool slightly before pouring it into jars.