Cherry Tomato & Red Wine Jam
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- 8 cups cherry tomatoes
- 6 scallions chopped into 1/2-inch pieces white/light green and green parts separated
- 1/4 cup extra virgin olive oil plus 2 tablespoons
- To taste kosher or coarse sea salt
- To taste freshly ground black pepper
- 1/4 teaspoon crushed red chile flakes
- 1 clove garlic minced
- 1/3 cup fruity red wine such as cabernet sauvignon or malbec
- 2 teaspoons light brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons capers
- 3 tablespoons toasted pine nuts
- To serve:
- 1 baguette cut into 1/2-inch pieces and grilled
- 12 ounces goat cheese
- 3 tablespoons chopped cilantro leaves and upper stems
- Fine crystal sea salt optional
- Preheat oven to 350 degrees Fahrenheit. In a large bowl, toss the tomatoes, white and light green parts of the scallions, 1/4 cup of olive oil, and salt and pepper until the tomatoes are well coated. Pour onto a rimmed baking sheet lined with parchment paper.
- Put the baking sheet in the oven and let the tomatoes wilt, about 45 minutes to 1 hour. They should be wilted but remain intact. Remove the tomatoes from the oven and cool to room temperature.
- In a large sauté pan over medium-low heat, add the remaining 2 tablespoons of olive oil. Add the crushed chiles and garlic and sauté for 1 minute. Add the red wine, sugar and vinegar and increase the heat to medium. Cook for 4 to 5 minutes or until the wine reduces by more than half and becomes syrupy. Reduce the heat to medium low, add the tomatoes, capers, and pine nuts. Stir all to combine and let simmer for 1 minute. Remove from the heat and place in a bowl for serving.
- Spread some goat cheese on the grilled baguette slices, top with some of the tomato jam, and garnish with cilantro and the remaining chopped green parts of the scallions. If desired, sprinkle with sea salt for just before serving.
32comments inCherry Tomato & Red Wine Jam
I’m going to live on this recipe for lunch all summer. It is delicious. Last year, I used the water bath canning process in sterile jars, but omitted the pine nuts and capers per your suggestion. The onions are fine in it. I live a sea level so it takes 10 minutes in the simmering water bath and another 5 minutes in the hot water before you remove it from the water. Absolutely amazing flavor, Pati!
So very happy you liked it so much Meg!
My dear Pati,
This looks just incredible; as I’m watching the episode I am thinking it would welcome holiday gifts. I’m wondering how long it would keep once canned? Thank you so much for your creativity and FUN.
I think it will last up to ten days refrigerated Candy, so happy you liked this Jam!
This recipe was just excellent. I used it on grilled bread and it was amazing. Love the show and love the recipes.
Thanks so much Peggy, hugs to you!
Can’t wait to try this! All of Patti’s are the very best!!!
Gracias Shawn, YOU are the best 🙂
The best Cherry Tomato Jam ever Pati!!
I have used it on/in/for many things and I have been given an A+!
You get A++++
Aw, thank you Martha! Un abrazo 🙂
I’m making this recipe again today with my bounty of homegrown cherry tomatoes. I’m sterilizing the jars as I type this, after which I’ll cook it. Last summer, I made the jam, canned it in a hot water bath, and gave it to friends and family as holiday gifts. They loved it and have requested more this year.
Yay!!! Thanks for spreading the love for this recipe Meg 🙂
I made this last week. To my taste, it’s a bit too sweet. But, I left it to mellow a few days then used it to top my English muffin with sliced meatball and mozzarella cheese. It is delicious! Wish I could post my pic!
Yummy Lyla! So glad you liked this jam 😉
It is really good Bayou Belle, hope you’ll give it a chance!
Ok this one was fabulous too!!! Easy to make and the flavor was superb! We all enjoyed it so much! Ate it on a baguette with goat cheese tonight, tomorrow using the leftovers as a topping on homemade pizza! Delicious! Thank you Pati!
Yummy!!! Great ideas, I am so very glad you are enjoying this 🙂
Excellent. This is such a great recipe, and it seems to have lots of possibilities. I’ll keep this in the rotation!
You are so right Vicky! You can use this with bread and cheese, to top a white pizza or even rice or pasta 😉
This sounds amazing and on my long list of your recipes to try! I would love to see how you would put together a Mexican inspired charcuterie board…please!
Thank you for your recipes and sharing yourself, your family, and your country❤
Thanks Deb for a great suggestion, I hope to have something for you soon. Stay safe and healthy!
¡Santo Dios! This sounds amazing!! Thank joy, Chef!
😀 😀 Thank YOU Lizeth!
Could this recipe be put in canning jars for future use?even sweeter?
Sure! Follow your typical canning process…but I wouldn’t include the pine nuts, scallions, or capers.
For my own info when I make this later or for anyone who wants to make it the way it was made during the show: on the TV episode she used spring onions (instead of scallions), chopped chili de arbol (instead of red pepper flakes), and chopped pecans for crunch (no pine nuts or capers).
Thank you Slicey. Sometimes once the show is filmed, I tweak the recipes to make them even better before they go up on my site.
This was a “hmm So it’s like a warm Mexican style bruschetta” moment when I read it. But it looked good and I thought I’d give it a try. I have to say I’m glad I did. It was a super easy recipe to make, the outcome was very very tasty. Held up well so Would be perfect for entertaining by doing parts prep the day before simmered in the morning and then spoon it out just before serving. Would be perfect for entertaining by doing parts of the prep the day before, simmer it in the morning and then spoon it out just before serving. The only thing I felt I needed to do differently was a little squirt of lime into the tomatoes before spooning out. I think next time I could use a little extra with some diced jalapeño too. But definite win
I’m so glad you enjoyed the recipe!
What was the name of the 2 wines and winery that you visited and drank in this episode? I’d like to see if I can find it and purchase it!
They are from a vineyard in Guanajuato, Mexico, called Cuna de Tierra!