Ingredients
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp. ground cayenne
2 pt. cherry tomatoes
2 tbsp. white wine vinegar
2 tbsp. honey
1 sprig rosemary
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute.Step 2Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, 22 to 24 minutes. Remove from heat and season again with salt and pepper if needed. Step 3Remove rosemary and transfer jam into a glass jar. Cool completely and refrigerate.
When choosing your tomatoes, opt for cherry tomatoes. Small and round, they tend to be sweet and juicy no matter the time of year, even when it’s not the peak of tomato season in the summer. Grape tomatoes are also a good option, though they can be more hit and miss. If you do have in-season, super flavorful big tomatoes, go for it! You’ll just need about 4 cups of chopped tomato to start. We add in garlic, cayenne, and rosemary to give some depth and extra flavor to play on the tomato’s natural umami, and bolster it with honey and vinegar to make sure all of it truly sings together. Season with salt and pepper to taste, and once you see the tomatoes reduced to a shiny, jammy consistency, you’re done! This jam is the perfect accompaniment for the ultimate cheeseboard—a charcuterie lover’s dream! We love paring the sweetness of the cherry tomatoes with the earthiness of rosemary, but thyme or oregano would be delicious as well. Made this? Let us know how it went in the comment section below!
