- Serves: about 2 cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 2 lb. Fresh Heirloom Cherry Tomatoes, washed
- 3 Garlic Cloves, finely chopped
- 1 Shallot, finely diced
- 1 tsp. Chili Flake
- 1 small Bay Leaf
- 1 small sprig Basil Leaves
- 1 tbsp. Red Wine Vinegar
- 2 tbsp. Sugar
- 1 tbsp. Olive Oil
- Salt & Black Pepper, to taste
Heat olive oil in a large, non-reactive pan until hot, then saute shallots, garlic and chili flake until fragrant and soft. Add cherry tomatoes plus 1/4 cup water and continue cooking until cherry tomatoes begin to burst, about 10 minutes.
Lightly mash softened cherry tomatoes to release juices, then stir in bay leaf, basil sprig, vinegar, and sugar. Continue cooking on a simmer until mixture has reduced, about 20 minutes, then season to taste with salt and pepper and remove from heat. Discard bay leaf and basil, and allow tomato mixture to cool completely. For a less chunky jam, strain through a fine mesh sieve at this time. Transfer cooled jam to a resealable, non-reactive container, and keep in the fridge for up to two weeks.