Cherry Tomato & Red Wine Jam

Name: Cherry Tomato & Red Wine Jam
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 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)

Mermelada de Jitomate

Recipe Yield

2 cups

Cooking time

55 minutes

Rate this recipe

5 from 5 votes

Ingredients

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

To Prepare

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.

Comments

32comments inCherry Tomato & Red Wine Jam

Meg McAlister

Jul 01

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!

1. Pati Jinich
  
  Jul 18
  
  So very happy you liked it so much Meg!
  
Candy

Sep 21

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.

1. Pati Jinich
  
  Oct 04
  
  I think it will last up to ten days refrigerated Candy, so happy you liked this Jam!
  
Peggy Petersen

Sep 13

This recipe was just excellent. I used it on grilled bread and it was amazing. Love the show and love the recipes.

1. Pati Jinich
  
  Oct 03
  
  Thanks so much Peggy, hugs to you!
  
Shawn Williams

Aug 15

Can’t wait to try this! All of Patti’s are the very best!!!

1. Pati Jinich
  
  Aug 15
  
  Gracias Shawn, YOU are the best 🙂
  
Martha Valdes

Jul 27

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++++

1. Pati Jinich
  
  Jul 29
  
  Aw, thank you Martha! Un abrazo 🙂
  
Meg McAlister

Jul 22

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.

1. Pati Jinich
  
  Jul 25
  
  Yay!!! Thanks for spreading the love for this recipe Meg 🙂
  
Lyla Hoffman

Sep 26

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!

1. Pati Jinich
  
  Sep 28
  
  Yummy Lyla! So glad you liked this jam 😉
  
Bayou Belle

Sep 08

Sounds delicious!

1. Pati Jinich
  
  Sep 17
  
  It is really good Bayou Belle, hope you’ll give it a chance!
  
R Morgan

Jun 06

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!

1. Pati Jinich
  
  Jun 07
  
  Yummy!!! Great ideas, I am so very glad you are enjoying this 🙂
  
Vicki L.

May 19

Excellent. This is such a great recipe, and it seems to have lots of possibilities. I’ll keep this in the rotation!

1. Pati Jinich
  
  May 20
  
  You are so right Vicky! You can use this with bread and cheese, to top a white pizza or even rice or pasta 😉
  
Deb

May 19

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❤

1. Pati Jinich
  
  May 20
  
  Thanks Deb for a great suggestion, I hope to have something for you soon. Stay safe and healthy!
  
Lizeth

May 18

¡Santo Dios! This sounds amazing!! Thank joy, Chef!

1. Pati Jinich
  
  May 20
  
  😀 😀 Thank YOU Lizeth!
  
Joy Haney

Jun 09

Could this recipe be put in canning jars for future use?even sweeter?

1. Pati
  
  Jun 14
  
  Sure! Follow your typical canning process…but I wouldn’t include the pine nuts, scallions, or capers.
  
Slicey

May 06

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).

1. Pati
  
  May 15
  
  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.
  
Frabk

May 05

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

1. Pati
  
  May 06
  
  I’m so glad you enjoyed the recipe!
  
Jair

Dec 28

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!

1. Pati
  
  Dec 28
  
  They are from a vineyard in Guanajuato, Mexico, called Cuna de Tierra!

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