Adam Schell

Nonno’s Honeyed Cherry Tomato Marmalade

  • 2 lbs cherry or baby grape tomatoes
  • 1/3rd cup extra virgin olive oil
  • 2-3 tbs balsamic vinegar
  • 1 tsp high quality raw honey
  • 1 tbsp medium-fine chopped thyme
  • salt to taste

Preheat oven to 275 degrees. In a mixing bowl, coat tomatoes with olive oil, balsamic vinegar and a few pinches of salt. Place tomatoes on a baking sheet or roasting pan and bake for about 2 to 2 and a half hours, depending upon your oven.  Remove from oven and allow to cool for 5 minutes. Tomatoes should appear wilted, partially dehydrated and slightly caramelized.

Scoop tomatoes into a food processor or, if you want to be really old-school-Tuscan, on to a large cutting board. Add 1 teaspoon of honey, a pinch more salt, half of the the thyme and pulse-puree or or rough chop to your desired consistency (I like it a little chunky) . Test and adjust seasoning and sweetness by adding more honey. This dish should have both a sweet and slightly salty flavor. Serve immediately (use the second portion of thyme as a garnish sprinkled on top), or allow mixture to cool uncovered in the refrigerator and use later.

Tomato marmalade is excellent as an antipasti condiment, or used with cheese and crackers, as a bruschetta or spread on toast and enjoyed with scrambled eggs.

Makes about 8-9 ounces.

Total preparation and cooking time, about 3 hours.

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