Best 9 Bobbys Grilled Tomato Jam Recipes

TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE

Steps:

• Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
• Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
• Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
• Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM

Steps:

• Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.

BOBBY'S GRILLED TOMATO JAM

Steps:

• Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
• Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.

SPICY TOMATO JAM

Steps:

• Start with our step-by-step canning how-to.
• Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

GRILLED TURKEY SLIDERS WITH TOMATO JAM

Steps:

• Preheat the grill to medium-high heat.
• Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
• Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
• To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
• Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

CROSTINI WITH SUN-DRIED TOMATO JAM

Steps:

• For the sun-dried tomato jam:
• Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
• For the crostini:
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
• Place the soft goat cheese in a small bowl. Stir in the thyme.
• To assemble:
• Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

GRILLED CHEESE WITH SMOKY TOMATO JAM RECIPE BY TASTY

Steps:

• Make the tomato jam: In a medium saucepan, combine the cherry tomatoes, brown sugar, apple cider vinegar, ginger, salt, cumin, paprika, and red pepper flakes. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for 45-60 minutes, or until most of the liquid has evaporated and the mixture has thickened to a jam-like consistency. Remove the pot from the heat and let the jam cool. The jam will keep in an airtight container in the refrigerator for up to 2 days.
• Make the grilled cheese: Spread ½ tablespoon of butter on one side of each slice of bread. Sprinkle the buttered sides with ¼ teaspoon pepper each.
• Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the skillet. Spread ¼ cup (60 g) tomato jam over the bread, then layer the Cabot Seriously Sharp Cheddar on top and cover with the remaining slice of bread, buttered side out. Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and cook for another 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
• Enjoy!

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.