MAKES ABOUT 1 CUP
This jam is simple and elegant. Slightly sweet and tangy, with an underlying hint of cinnamon and cloves, this condiment is perfect for spreading on a hot biscuit or piece of cornbread.
1 quart cherry tomatoes
¼ cup olive oil for blending, plus 2 tablespoons for roasting
Sea salt
6 tablespoons sugar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
Freshly cracked black pepper
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Add the tomatoes plus the 2 tablespoons of olive oil and 1 teaspoon of sea salt to the baking sheet and toss well. Pop them in the oven and bake until they are soft, squooshy, and caramelized, about 1 hour, stirring halfway through.
Transfer the mixture to a food processor and add ¼ cup of the olive oil, the sugar, orange juice, lemon juice, cinnamon, and cloves. Blend until smooth and jam-like in texture. Give it a taste and season with salt and pepper as needed. Transfer to a tightly sealed jar and enjoy. This should keep in the fridge for 1 to 2 weeks.