Name: Rosemary Tomato Jam
Prep time: 5 min
Total time: 35 min
Ingredients: 1 tbsp. extra-virgin olive oil; 2 cloves garlic, minced; 1/4 tsp. ground cayenne; 2 pt. cherry tomatoes; 2 tbsp. white wine vinegar; 2 tbsp. honey; 1 sprig rosemary; Kosher salt; Freshly ground black pepper

Savory and sweet with a little hint of spice, rosemary tomato jam can go on anything from buttered toast or oatmeal to eggs, any which way you cook 'em.

Rosemary Tomato Jam

olive oil

garlic,

cayenne

pt. cherry tomatoes

tbsp. white wine vinegar

tbsp. honey

rosemary

Kosher salt

black pepper

What other jam do you like to make during the summer?

In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute.

Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, 22 to 24 minutes. Remove from heat and season again with salt and pepper if needed.&nbsp;

Remove rosemary and transfer jam into a glass jar. Cool completely and refrigerate.

This is really good.  I used regular juicy garden tomatoes.  I want to make more if I can get more tomatoes from my sister.  I am wondering , can I freeze it?

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This Rosemary Tomato Jam Is Good On EVERYTHING

- When you have delicious tomatoes, you gotta make delicious tomato jam. Obviously summer tomatoes are the most delicious but even if it's not summer and even if you don't have in season tomatoes, this recipe uses grape and cherry tomatoes to make sure you have delicious jam all year round. These smaller tomatoes are often sweeter and tarter and more vibrant than your normal beef steak types all throughout the year. So opt for these whenever possible. And because of their small size, all you need to do is just rinse them and you don't even need to cut them. But you will need to cut up some garlic cloves because we are making a sweet and savory tomato jam. We'll also be using some rosemary for flavoring, along with some cayenne for a kick. You'll need two pints of tomatoes for this purpose and a little bit of honey for that sweetness. To begin, place a sauce pan over medium heat and heat up your olive oil. When that's shimmery, go ahead and add your garlic and cayenne and cook, stirring until everything's fragrant, about 30 seconds to a minute. Once your aromatics are toasty, go ahead and add your tomatoes. A quarter cup of cold water, your vinegar, your honey and your rosemary. Allow this to come up to a boil and season it with salt and pepper. Reduce your heat to medium low once it does come up to a boil and stirring occasionally, cook until that mixture is thickened and jammy looking, about 20 minutes or so. As your jam cooks you'll start to see the tomatoes pop and open and bursting, this is wonderful. It'll let you cook the tomatoes down to a sticky, slightly caramelized jammy texture. The goal here is to have the moisture help the tomatoes burst and then drive off all of the moisture so that you're just left with the natural sugars and the honey and that perfect, perfect sweet, savory blend. Stirring frequently will help you break up those tomatoes even faster and make sure that you have no stickage and no burning on the bottom of your pot. If you see some stubborn tomatoes that won't burst open and your honey is starting to caramelize too quickly in the pan, go ahead and take a sharp paring knife and just give them a little stab to release those juices and get them rolling. Do take care to stab slowly or the juices might really attack you. If you want your jam to be a more broken down texture, go ahead and just pound it lightly with your wooden spoon to give it a helping hand. If you find that your tomatoes need even more help breaking down, you can go ahead, give them more cooking time and more water as well. The boiling action will help break down the fibers even further. Just make sure that you cook off all of that excess moisture to get your jammy jams on. Tomato jam isn't quite as sugared as other fruit jams, so it's totally up to you when you wanna pull this jam off the heat. Once it reaches that thick consistency that you like, it's time to come off the heat. Let it cool off a little bit, give it a taste. And if it needs more seasoning like salt and pepper, now is the time to add it. The final step is to remove your rosemary from the jam and transfer that jam into a nice, clean jar, emphasis on the clean. If your jar's not clean, your jam's not gonna stay good for very long. Once you have it made, this can go on anything like cheese boards, sandwiches, wraps or just has a snack on a savory oatmeal bowl. Sweet, tart, salty, spicy, jammy and creamy. It's got texture, it's got smoothness. It's got everything you want in your bite. If you're not sure this works on oatmeal, you owe it to yourself to try it once. A little extra drizzle of olive oil and crunchy salt on top goes a long way. If you make this tomato jam, be sure to drop us a comment down below and let us know, how did you like it? What did you use it on? Until next time, stay juicy and sweet. (upbeat music)

Rosemary Tomato Jam

Prep Time: 5 minutes

Total: 35 minutes

Servings: 2

Ingredients

Instructions

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