Roasted Tomato-Orange Jam
By Erika BrucePublished on July 27, 2015
Time
40 minutes
Yield
Serves 16 (Makes about 1 cup)
Ingredients
12 ounces cherry tomatoes, halved1 shallot, sliced thin1 tablespoon extra-virgin olive oil ¼ teaspoon salt ⅛ teaspoon ground cinnamon 2 tablespoon orange marmalade
Before You Begin
Line the baking sheet with foil for easy cleanup.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss tomatoes, shallot, oil, salt, and cinnamon together in bowl. Transfer to aluminum foil–lined rimmed baking sheet and roast until edges of tomatoes are well browned, 15 to 20 minutes. Let cool slightly; transfer tomato mixture to food processor. Add marmalade and process until smooth, about 10 seconds.
Time
40 minutesYield
Serves 16 (Makes about 1 cup)Ingredients
12 ounces cherry tomatoes, halved
1 shallot, sliced thin
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoon orange marmalade
Ingredients
12 ounces cherry tomatoes, halved
1 shallot, sliced thin
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoon orange marmalade
Ingredients
12 ounces cherry tomatoes, halved
1 shallot, sliced thin
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoon orange marmalade
Why This Recipe Works
For a sweet and tangy burger topping, we start by roasting cherry tomatoes along with shallot and ground cinnamon. Once the tomatoes soften and brown in the oven, they are ready to be processed into a quick “jam” by mixing in store-bought orange marmalade. The result is a sweet-tart, lightly spiced mixture that pairs nicely with the earthy burgers.
Before You Begin
Line the baking sheet with foil for easy cleanup.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss tomatoes, shallot, oil, salt, and cinnamon together in bowl. Transfer to aluminum foil–lined rimmed baking sheet and roast until edges of tomatoes are well browned, 15 to 20 minutes. Let cool slightly; transfer tomato mixture to food processor. Add marmalade and process until smooth, about 10 seconds.
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