This homemade sweet + savory tomato jam is packed with the flavors of roasted ripe tomatoes and caramelized sweet onions. Slow simmered with brown sugar, allspice, ginger, and cayenne, this recipe is a perfect side or condiment when you want wow flavor.
4dried Fresno chilescrushed, more or less to taste
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.
Refrigerate any leftovers.Nutritional info provided is ONLY for the Roasted Tomato Jam. Please refer to the package nutritional content for information on the bratwurst, buns or other toppings.You can find Smithfield Yuengling Bratwurst at your local Kroger. For savings, click here!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.