With less sugar, this jam still has the same fresh-fruit flavor as fresh strawberry jam.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 4 pounds roma (plum) tomatoes, chopped
- 1 cup butter, cubed
- 6 cloves garlic, chopped
- ¼ cup chopped fresh thyme
- 2 tablespoons cracked black pepper
- 2 teaspoons kosher salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 328 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used frozen Roma tomatoes from the garden. Easy, tasty but runny so I’m now finishing on stove top. May add tomato paste? And a little honey?
This sauce is more creamy than zesty but still good. I didn’t add salt because I used salted butter however I did followe the method as written. It is a bit runny. I suggest seeding the tomatoes first. I ended up cooking on the stove top after an hour in the oven. Thank you chefsquig for your recipe.
WAY too much salt! I had to add a can of tomato paste and a can of tomato sauce just to tone down the saltiness.