Grandma Barbara made meat loaf at least once a week, using a recipe from an enormous cookbook that had been missing its cover since forever. It was one of the first meals I made for myself when I moved to New York City. The only problem was that my roommate, Brandon, didn’t eat red meat, so I’d always have a ridiculous amount of leftovers. I learned to not mind, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.
• ON-DEMAND: Listen to Faith and Justin describe this recipe as well as alternate uses for the jam on The Faith Middleton Food Schmooze®. •
Oven-Roasted Tomato Jam (Makes 1-1/2 cups)
Ketchup most certainly has a place in every kitchen, but I love tomato jam even more, for a couple of reasons: It’s not as sweet and it’s a cinch to make in the oven. I flavor my basic jam with just some red wine vinegar and spicy red pepper flakes, though sometimes I add fennel or mustard seeds to boost the flavor and lend a little more texture. As you’ll see, it’s easy to customize the recipe to your own tastes.
2 pounds plum tomatoes, cored and cut into 1-inch pieces
½ cup packed light brown sugar
¼ cup red wine vinegar
1 tablespoon kosher salt
½ teaspoon red pepper flakes
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.
— Justin Chapple
Excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.