Roasted Garlic Tomato Jam
Excellent served with cold roast meats or on melted cheese toasts.
1 whole head garlic,
2 cups, fresh red tomatoes, seeded and coarsely chopped
¾ cup granulated white sugar
¼ cup extra virgin olive oil
¼ cup white vinegar
¼ teaspoon crush red pepper flakes
¼ teaspoon salt
2 tables chopped fresh basil
2 tablespoons golden raisins
Preheat Oven 300 degrees
1. Wrap garlic in aluminum foil and roast in the oven for about 45 minutes or until garlic is very soft. Cool, slightly then squeeze soften garlic into a small bowl.
2. Place tomatoes, sugar olive oil, vinegars, salt and pepper flakes in a medium size sauce pan and bring to a boil.
3. Reduce heat to low and simmer for about 20 minutes. Add the raisins, basil and garlic and continue to simmer another 10-12 minutes or until the tomato juice has cooked down and thickened.
Cool. Will store in the refrigerator for several weeks.
Please learn more about Chef Laura at www.vagabondgourmet.com
Roasted Garlic & Tomato Jam
