That bumper crop of tomatoes sitting in your freezer can come out when the wood burning stove starts roaring to make this delightful tomato jam. Paired with burrata or on some buttery biscuits, its tangy tomato-y sweetness is wonderful for a laid back brunch charcuterie board!

If you don’t have access to fire, you can char it in the oven at 450 degrees F, or skip that step altogether. I like the smokiness it produces, but if you’re short on time, it’s not necessary. You can also easily multiple this recipe and add other herbs such as rosemary or thyme to give it a deeper flavor. Another fun option could be halving the amount of tomatoes and combining it with roasted red peppers or jalapenos–the possibilities are endless!

Recipe (Makes 1/2 cup to 2/3 cup)

• 8 campari tomatoes or 1 cup cherry tomatoes
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 teaspoon mix of equal parts lemon zest, cinnamon (optional), ground ginger (optional)

1. Nestle campari or cherry tomatoes in charcoal of woodburning stove, or char them in the oven at 450 degrees F for 30 – 40 minutes, or until skin as started to blacken.
2. Run under cold water and removed blackened areas.
3. Place in food processor and roughly blend.
4. Add to pot with sugar, salt, lemon juice, zest, cinnamon, and ground ginger (as well as additional herbs.)
5. Bring to a boil and reduce to about 2/3rd of the original liquid for a runnier jam, 1/2 for a firmer jam. Place in container, cool, and use within the week. Alternatively, you can can it in mason jars.