Roasted green beans and tomato jam

This is usually on my Christmas buffet. It's easy, has a beautiful presentation, and well it's green and red! Truth is though its great at all times of the year.

The tomato jam has a sweetness to it but not overly sweet. There's a pinch of chili flakes and a little fresh lemon juice that round it all out.

It's good on a number of things, pasta, polenta, risotto even beef or chicken. I do a burger with this jam and blue cheese that's always a crowd favorite. You could have an amazing appetizer in nothing flat if you spread some toasted baguette with goat cheese and this jam. It will hold in the fridge for 5 days so I often make extra to use later for other dishes.

When the summer tomatoes are out you'll need to taste as you go, they're usually so much sweeter you may need a little extra vinegar or chili flakes. The sugar helps to give it the "jammy" texture so you don't want to omit that.

Once you try it I think it will be a staple for you too.


Roasted green beans and tomato jam

serves 4

total cook time 50 minutes

Olive oil

1 lb green beans washed and ends trimmed

15 oz container of cherry tomatoes

1/2 cup brown sugar

2 tsp minced garlic

1/2 tsp red chili flakes

2 Tb fresh lemon juice

1/2 tsp salt

Pre heat oven to 425

Toss green beans in a little olive oil to coat and salt and pepper to taste. Place on a cookie sheet and set aside.

Pour about a TB of olive oil in a heavy sauce pot and heat for a minute over med high heat.

Add your tomatoes and let go for about 10 minutes, they will start popping open and that's what you want.

Add remaining ingredients and stir well, reduce heat to low and let cook stirring often for about 40 minutes until it thickens up.

As this continues to cook down the tomatoes will pop and the jam will thicken

When you have 15 minutes left on your tomatoes put your green beans in the oven and roast for 15 minutes.

Top beans with jam and enjoy.

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