This is a sponsored post written by me on behalf of Smithfield®. The opinions, recipes + ideas are all mine
Sweet + savory with a kick of spice, with roasted ripe tomatoes and caramelized onions, this Roasted Tomato Jam is a tasty topping to serve with all your summer meals. All this unforgettable recipe takes is fresh ripe tomatoes, sweet onions and a little bit of love. We enjoyed our homemade tomato jam piled high on a delicious grilled beer bratwurst. ♥
Get ready to fall in love with Roasted Tomato Jam...seriously.
Once you try this recipe, you will be making Roasted Tomato Jam to put on everything. Spread it on bread, eat it on a sandwich, how 'bout a burger? Yep. This tomato jam is fire.
My fave item to eat it with? A savory and rich Smithfield® Craft Collection™ Yuengling® Traditional Lager Bratwurst. Yes, these delicious bratwurst taste great all by themselves, but this girl likes her toppings and her beer. And nothing goes better with these beer brats than Yuengling Traditional Lager.
We grabbed our Smithfield Yuengling Bratwurst, Yuengling Traditional Lager and all of our summer grilling favorites at our local Kroger store. The bratwurst can be found in the meat case in your Kroger, and are made with premium cuts of pork.
Let's get down to business on how to make Roasted Tomato Jam:
For the best flavor, start with red, ripe tomatoes. I recommend using Roma tomatoes or another small type of tomato. I used a mixture of the two because that is what I had on hand. The key is using fresh tomatoes.
First, core the tomatoes using a small paring knife. Be sure to get out the green and white part of the core.
Cut the tomatoes in half. Then place them open side down onto a shallow rimmed baking pan. Do not use any oil or seasonings. Bake the tomatoes in a hot oven for about 45 minutes until they are roasted and the skins easily pull off.
NOTE: Roasting time for the tomatoes WILL VARY based on the size and type of tomato you use, and how hot your oven gets. Please check the tomatoes every 10-15 minutes. Remove them when the skins are blistered and the flesh is soft. See below for a picture.
Roasting the tomatoes intensifies the flavor, caramelizes them, and gives them a deeper, sweeter flavor for our tomato jam. Are you excited yet?
While the lovely little tomatoes are roasting away, caramelize onions in a little bit of butter over low heat. (Get our complete step-by-step recipe at the bottom of this post.)
Once the onions are golden brown, stir in the prepared roasted tomatoes, brown sugar, and spices. The spices might be my favorite part. For this addictive tomato jam we used a sweet + savory spice blend that plays a crazy game on your tongue.
Cinnamon + cayenne. Allspice + crushed red peppers. Brown sugar + garlic. Plus one of my favorite flavor boosters, fresh ginger. All of these flavors cook into one amazing bratwurst topping.
The sweet + savory spices and rich caramel of Yuengling beer are repeated in the the tomato jam and the bratwurst.
Cook and stir the tomato and onion mixture until it thickens into a jam-like consistency. (About 1 hour or so.) See the recipe at the bottom of this post, but you want to cook all of the excess liquid out of the tomato jam until it is rich and thick. Enjoy a Yuengling while you are waiting.
While the tomato jam is simmering away, time to get to the grill and cook up these limited batch Smithfield Yuengling Lager Beer Bratwurst. The bratwurst is infused with real Yuengling Traditional Lager.
The juicy bratwursts are so easy to cook on the grill. Get your grill hot, cook and rotate every few minutes until they are cooked through and brown on all sides. (Refer to complete cooking instructions on the package.)
This summertime meal is made even better with Yuengling Traditional Lager. The amber beer pairs perfectly with the beer infused bratwurst from Smithfield.
The beer brats are grilled to perfection. The roasted tomato jam is ready to go. Time to assemble this delicious meal.
More tasty recipes:
Warning: you might want to make a double batch of Roasted Tomato Jam and Yuengling Beer Bratwurst. (Your friends will want to take yours home with them.)
What is your favorite beer bratwurst recipe? We would love to hear about your ideas, so feel free to comment at the bottom of this post.
Roasted Tomato Jam
- 2 pounds Roma tomatoes
- 2 medium vidalia onions
- 1 tablespoon butter
- ½ cup dark brown sugar packed
- 2 tablespoons apple cider vinegar
- 4 cloves garlic finely minced
- 1 tablespoon ginger fresh, finely grated
- 4 dried Fresno chiles crushed, more or less to taste
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ⅛ teaspoon ground allspice
- Preheat oven to 450 degrees.
- With a paring knife, cut the core out of the tomatoes. Cut each tomato in half lengthwise and place them cut side down onto a rimmed, shallow baking pan.
- Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes into ½ inch pieces.
- While the tomatoes are roasting, melt the butter in a medium sized stainless steel saucepan. Peel and slice the onions into thin rings.
- Add the onions to the butter and stir. Cook on low, stirring occasionally, for about 30 minutes until the onions are soft and golden brown.
- Stir the tomatoes, brown sugar, vinegar and all spices into the onions. Heat the tomato jam mixture to a boil, stirring constantly.
- Reduce heat and simmer on low for 1 hour or more, stirring frequently to prevent sticking. Cook until the mixture is rich, thick and resembles the consistency of jam.
- Remove from heat and store in a sealed jar. If not using immediately, refrigerate.