Tomato Marmalade


2 pints cherry tomatoes
Olive oil
kosher or sea salt
freshly ground black pepper
5 scallions, chopped
1-inch ginger, grated
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
2 tablespoons sugar
2 tablespoons balsamic vinegar


Heat oven to 400 degrees.

Lay tomatoes onto a rimmed baking sheet and drizzle with olive oil, season with salt and pepper. Place in oven and roast 20 minutes, shaking the pan occasionally, cooking until the tomatoes are browned and blistered.

In a sauté pan over high heat, add enough oil to coat the pan. Add the scallions, ginger, garlic, and pepper flakes—cook 2 to 3 minutes, until fragrant. Stir in the sugar, vinegar and the tomatoes (plus any cooking liquid). Cook, stirring occasionally until thickened—about 5 minutes.  Pour into pristinely clean canning jars and seal.  Bring to room temperature, then refrigerate.

Serve over garlic rubbed bruschetta with ricotta or goat cheese

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