Roasted Plum Tomato Jam
- 4-5 ripe plum tomatoes
- 5-6 large cloves of garlic, slivered
- Olive Oil, Kosher Salt and Freshly ground black pepper
- ½ teaspoon Cinnamon
Heat the oven to 325°F. Line 9×13 baking pan with aluminum foil. Chop tomatoes into quarters. Spread in the pan. Mix in the garlic cloves. Drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, dust with black pepper and sprinkle on the cinnamon. Bake at 325°F for about 3 hours, or until tomatoes are very soft. Increase the heat of the oven to 450°F and roast for another hour, stirring every 15 minutes. Remove from the oven and let cool. Mash to an even consistency and serve on crackers or toast with soft cheese.