Step 1

Peel and seed the tomatoes. Score the bottom of the tomatoes with an ‘X’. Bring a large pot of water to a boil and fill a large bowl with ice water. Drop the tomatoes into the boiling water for about 2 minutes, until the skin starts to peel away from the tomatoes. Immediately transfer the tomatoes to the ice water bath for 1 minute. Remove the tomatoes from the ice bath and let them drain on a clean kitchen towel for a few minutes. Then, simply peel the skin away and discard.

Step 2

Cut the peeled tomatoes into quarters. If the tomatoes are beautifully ripe and red inside, scoop the seeds out with your fingers. If the tomatoes are white and pithy on the inside, cut the pithy flesh and seeds out and discard. Dice the remaining tomato into small cubes. Set aside.

Step 3

Heat the olive oil in a large saucepan. Sauté the onions for a few minutes, until translucent. Add the brown sugar. Lower the heat and cook for about 10 to 15 minutes, until the onions are browned and caramelized, stirring occasionally.

Step 4

Add the diced tomatoes, sundried tomatoes, tomato paste, balsamic vinegar, red wine vinegar, water, Italian seasoning, salt and freshly ground black pepper. Simmer for 30 minutes, stirring occasionally, until the jam has reduced and thickened. Let the jam cool for 10 minutes and then stir in the fresh basil.

Step 5

Serve at room temperature with bread or crackers, or as a spread on sandwiches, tossed with pasta or on top of grilled chicken.

Step 6

The jam can be stored in jars for up to 3 weeks, or preserved for longer with the water bath canning method.

Step 7

Slice the baguette and brush the slices with olive oil. Bake at 350°F for 10 minutes unit bread is toasted and slightly browned. (Alternatively, toast the oiled bread slices in your air fryer for 6 to 8 minutes, until browned.) Top each bread slice with some tomato jam and the crumbled goat cheese. Sprinkle fresh basil on top.