Tomato Jam & Goat Cheese Toasts
True life: I love everything about this toast.
As you’re all too aware, to me the best of summer means TOMATOES. And today, we’re making them into jam.
Tomato jam is a delicious spread that vaguely tastes like a combination of ketchup, barbecue sauce, and tomato paste. This may sound peculiar, but essentially it’s a savory, sweet, tangy spread with a texture that’s just slightly runnier than a paste. It’s tremendously flavorful, works in countless scenarios, and is easily stored in the fridge (so clutch). But what I love most about tomato jam is its versatility.
Use it as a marinade with chicken or steak, toss it in fresh pasta, serve as a mezzo dip, or add to compound butter!
Flexible, fresh, fantastic.
But the best use, clearly, is this toast. And preparing it takes all of 5 minutes.
You start by making the tomato jam, which is wonderfully low-maintenance to make. Combine ripe roma tomatoes, brown sugar, red wine vinegar, and spices in a large-rimmed skillet, the cover and cook over a medium-high flame. Use a potato masher to soften things up about 20 minutes later, then lower the flame to medium, re-cover, and cook 30 minutes more. It’s not a quick process, but it’s EASY. So turn on some Bravo and don’t complain.
Continue to use the potato masher (if needed) to thoroughly break down the tomatoes, then lastly add a touch of cornstarch. Whisk until incorporated so that the jam becomes thick and lacquered, then remove from heat! At this stage you can let the jam cool completely, store in an air-tight container in the fridge, and prepare these toasts another time. OR you can enjoy this jam immediately — aka: still warm! — and make this recipe ASAP. I suggest doing both.
Toast sourdough bread to your liking, then smother with thick schmears of tomato jam. Top with crumbled goat cheese, halved mini heirloom tomatoes, and fresh basil, then EAT!! So simple, so fresh, such perfect summer food. A little sweet, savory, creamy, crispy, and a pinch herbaceous, there’s nothing not to love about this easy, breezy toast. Xo
Tomato Jam & Goat Cheese Toasts
- 1 1/2 lbs ripe roma tomatoes, roughly cubed
- 6 tbsps dark brown sugar
- 1 1/2 tbsps red wine vinegar
- a few pinches of salt
- 1/4 tsp ground cloves
- 1/4 tsp paprika
- 1/2 tsp red pepper flakes
- 1 1/2 tbsps cornstarch, sifted
- 6 slices sourdough bread
- 5 oz goat cheese
- 1/2 pint halved mini heirloom tomatoes
- fresh basil to garnish
- In a large-rimmed skillet combine the tomatoes, brown sugar, red wine vinegar, salt, cloves, paprika, and red pepper flakes. Cover and cook over a medium flame for 20 minutes, then mash with a potato masher until the tomatoes are suitably crushed. Reduced the flame to low, then re-cover and continue to cook for 30 minutes more. Lastly whisk in the cornstarch, then continuously stir for 3 – 4 minutes until thickened and slightly lacquered.
- While the tomato jam cools, toast the bread to your liking.
- When ready, coat each slice of toast with a thick schmear of tomato jam, then top with goat cheese and halved mini heirloom tomatoes. Garnish with basil, and eat! Leftover tomato jam can be stored in an air-tight container in the refrigerator for up to two weeks.