Recipes

Roasted Heirloom Tomato Jam

Michael Serpa

Chef/Partner

SELECT Oyster Bar

Boston
Mass.
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Yield: 
2 servings
Ingredients: 
4
each
Heirloom Tomatoes, Large, Red and Ripe
As needed
Fleur De Sel
As needed
Freshly Ground Black Pepper
2
tbs
Extra-Virgin Olive Oil
1
tbs
Verjus
1
Halve tomatoes, season well with salt and pepper and roast in a 300-degree F oven. When well cooked, cool, peel skins and crush in a bowl with olive oil and verjus. Reserve until needed.
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