Cherry Tomato & Red Wine Jam

Cherry Tomato & Red Wine Jam
Print Recipe
2 cups Mermelada de Jitomate
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.
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.

8 comments on “Cherry Tomato & Red Wine Jam

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  1. 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. 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.

  2. 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

  3. 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!