Roasted Tomato-Bourbon Jam

Bourbon, tomatoes and jam? It’s a combination you’ve gotta try! This savory spread pairs nicely with cheese and many types of meat, poultry and fish.

Serves: 22Prep: 20 minutesCook: 1 hour 40 minutesTotal: 2 hoursDifficulty: Easy

Serves: 22

Ingredients

  • 3 pounds Roma tomatoes, cut into ¼” slices
  • 1 large sweet onion, cut into ¼” slices
  • 2 bulbs garlic
  • 1 tablespoon olive oil
  • 1/4 cup packed brown sugar
  • 3 tablespoons Jim Beam® Bourbon
  • 1 tablespoon lime juice
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper

Directions

  • Heat oven to 375°F. Place oven racks in upper third and lower third of oven. Line 2 large rimmed baking pans with foil. Place tomato slices on one pan and onion slices on the other.
  • Remove loose skin from around each bulb of garlic. Cut ¼”-½” from top of each bulb. Place cut side up on 12” square of aluminum foil. Drizzle each bulb with 1 teaspoon oil. Wrap in foil. Place on baking sheet with onion. Drizzle remaining oil over onion.
  • Roast garlic 30 minutes or until tender; remove from oven. Roast onion about 45 minutes or until golden brown, turning halfway through roasting. Roast tomatoes up to 2 hours or until very tender and starting to brown. Rotate baking pans between top and bottom racks every 15 minutes.
  • In bowl of food processor, pulse onion and garlic until coarsely chopped. Add tomatoes; pulse until blended but still slightly chunky. Transfer to 2-quart saucepan.
  • Stir in remaining ingredients; simmer 5-10 minutes or until thick. Serve warm or at room temperature.
  • Cover and refrigerate up to 1 week or freeze up to 1 month.

Recipe Information

Serves: 22

Ingredients

  • 3 pounds Roma tomatoes, cut into ¼” slices
  • 1 large sweet onion, cut into ¼” slices
  • 2 bulbs garlic
  • 1 tablespoon olive oil
  • 1/4 cup packed brown sugar
  • 3 tablespoons Jim Beam® Bourbon
  • 1 tablespoon lime juice
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper

Directions

  • Heat oven to 375°F. Place oven racks in upper third and lower third of oven. Line 2 large rimmed baking pans with foil. Place tomato slices on one pan and onion slices on the other.
  • Remove loose skin from around each bulb of garlic. Cut ¼”-½” from top of each bulb. Place cut side up on 12” square of aluminum foil. Drizzle each bulb with 1 teaspoon oil. Wrap in foil. Place on baking sheet with onion. Drizzle remaining oil over onion.
  • Roast garlic 30 minutes or until tender; remove from oven. Roast onion about 45 minutes or until golden brown, turning halfway through roasting. Roast tomatoes up to 2 hours or until very tender and starting to brown. Rotate baking pans between top and bottom racks every 15 minutes.
  • In bowl of food processor, pulse onion and garlic until coarsely chopped. Add tomatoes; pulse until blended but still slightly chunky. Transfer to 2-quart saucepan.
  • Stir in remaining ingredients; simmer 5-10 minutes or until thick. Serve warm or at room temperature.
  • Cover and refrigerate up to 1 week or freeze up to 1 month.

Nutrition Information

Nutrition Information
Amount per serving
Calories40
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium60mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars4g
Protein1g