Black Garlic Tomato Jam

Black garlic is new to me too, and there was so much enthusiasm that we over-promised and were out immediately. We've had a little left to work with, and this is what we've been "work-shopping" in our little production kitchen as we develop our line of micro-seasonal sauces and syrups. It is very good.


Cut roma and or cherry tomatoes in half. Lay out, insides up, to fill a cookie sheet, drizzle with olive oil, salt, pepper, and whatever herbs you like. Slow roast at 200 for 2 hours. 

Heat oil in medium saucepan over medium heat.  Dice 1 shallot and cook until translucent. Add all the cloves from a bulb of black garlic and stir/smear in.  Add roast tomatoes, 1/2 water, sugar, thyme, salt, and black pepper. Simmer, stirring occasionally, until all but a small amount of liquid remains. Reduce to about 1 pt (2 cups), about 10 minutes. Jar and let cool.

Use on everything.

robin hollandComment