Here in Santa Cruz, we’re lucky enough to still have the last tomatoes of the season on our vines. But with the cool weather fast approaching, it was time to do my final harvest this last week. And boy, was it a harvest—my single Roma tomato plant bore some fifty pounds of fruit this year!
So what to do with all those glorious tomatoes? I decided to try my hand at a Slow-Roasted Tomato Jam—a sweet and savory condiment that goes perfectly on crackers with cheese, but would make for a luscious pasta sauce as well.
This recipe is for about five pounds of tomatoes, so if you use fewer (or more!), you can adjust the amounts of the other ingredients accordingly. And truly, the measurements are mere guidelines—feel free to alter them as your palate desires.
Slow-Roasted Tomato Jam
Ingredients
¼ cup olive oil
1 med. onion
5 pounds tomatoes (Roma are best, but any will do)
1 teaspoon each, salt and black pepper
1 to 2 teaspoons sugar, to taste
2 tablespoons balsamic vinegar
Directions
Preheat oven to 300° F.
Line a large roasting pan with foil, and drizzle half the oil into it.
Slice the onion thinly, then spread it out over the bottom of the pan.
Cut the tomatoes into ½ to 1” chunks, and spread on top of the onions. Sprinkle the salt and pepper on top, then drizzle with the remaining oil.
Place in oven and roast, stirring every half hour or so, until the liquid evaporates and the tomatoes darken and become thick and gloppy.
This could take anywhere from two to four hours, depending on the moisture content of your tomatoes. And you may want to crank the temperature of the oven up to about 400° F for the last half hour or so, to hasten the process. Just make sure to keep an eye on it, so the tomatoes don’t burn!
Once sufficiently cooked, taste the jam and add sugar as desired (1 to 2 teaspoons should be plenty). Finish by stirring in the balsamic vinegar.
The tomato jam will keep refrigerated in glass jars for several weeks, or frozen in freezer bags for many months.
Out now!
Orchid Isle Mystery #2
Buy link here.
"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."
Kirkus Reviews
And now available
in paperback!
Orchid Isle Mystery #1
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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
Praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
2024 Lefty Award Nominee
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
Buy link here
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.
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