Oven Roasted Tomato Jam

Directions

Preheat the oven to 425°F.

In a 9 by 13-inch ceramic baking dish, combine all the ingredients and mix well. Roast, stirring two or three times, for about 1 hour, until the tomatoes break down and are coated in a light syrup.

Using a potato masher or fork, smash the tomato mixture into a coarse paste. Let the jam cool completely, then transfer to a 1-pint glass jar with a tight-fitting lid. Refrigerate until chilled.

The tomato jam can be refrigerated for up to 3 weeks.