I was making a BLT the other day and thought I’d boost the flavour of certain elements and it evolved into a crazy sandwich with lentil sprouts and tomato jam. The sweet and savoury jam really popped with the bacon and crisp lentil sprouts (yes I sprout my own lentils, I have various ways to amuse myself in the kitchen 😉 ).
Anyways, the longest part is roasted tomatoes and most of that is down time, so it’s easy to throw together and have in your fridge to add to a BLT or any sandwich.
Spiced Roasted Tomato Jam
For the Roasted Tomatoes:
5 medium tomatoes, halved
1 medium onion, peeled and chopped
2 tsp oil
Preheat oven to 220C/425F.
In a deep baking pan, lay the tomatoes, cut-side down. Scatter the chopped onion over it, drizzle with oil and roast on the lower rack for 15 minutes. Pull out of the oven, turn the tomatoes over and roast for a further 10 minutes until very soft and starting to brown along the edges.
Transfer the roasted tomatoes and onions to a blender and purée until smooth. Set aside.
For the Spiced Roasted Tomato Jam:
1/2 tsp oil
1 small onion, peeled and chopped
1 stalk celery, chopped
1 tsp, each, cumin seeds and fennel seeds
1/2 cup roasted tomato purée (you’ll have leftover roasted tomatoes from above. Use it in a quick pasta sauce or just double this recipe)
1/4 cup honey
1/2 tsp salt
In a small pot over medium high heat, add the oil. When the oil is hot, add the onions and celery. Sauté until the onions and celery are softened (about 3-4 minutes). Add the cumin and fennel seeds. Stir to toast the seeds until they become fragrant (about a minute). Add the roasted tomato purée, honey and salt. Reduce the heat to medium, allow to simmer, stirring occasionally for 5-7 minutes until thick like a jam. Makes about 1 cup.