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Hi there, Have you ever made homemade tomato jam? My oven-roasted version isn't a canning recipe, but that's okay, because it will disappear quickly! I especially love it on whipped ricotta toast. Here's the latest review from Helen: ⭐⭐⭐⭐⭐
This is such a good idea. I have burned so many batches of tomato jam to the bottom of my saucepans, that I was getting frustrated. I did this, in just a regular oven pan, but I skin my tomatoes as I hate the skin! It was simple to do and I left it in the oven until it was cooked, and the pan was easy to wash. The result was thick, tasty , and jammy. I am never going back to making tomato jam on the stove top.
Thanks, Helen! If you'd like to try it too, you can get the recipe here. |