Roasted Tomato Jam

Recipes / Thursday, March 15th, 2018

Chop 2 cloves of garlic and 1 shallot as fine as possible, and then combine with 1 tbsp sugar, 2 tbsp sherry vinegar, and 1 can whole peeled tomatoes in a shallow roasting tray. Cook in a 300° oven for about 30 minutes, or until caramelized. (tomatoes are ready when liquid is thickened). Add 1/2 cup finely minced parsley and 1 tbsp fresh (preferably Greek) oregano leaves, and serve with canned sardines, white anchovies, jamón, or prosciutto and toast.