Oven Roasted Tomato and Fennel Jam

Oven Roasted Tomato and Fennel Jam

This versatile jam is great served with meat, poultry and fish, cheeses or dolloped on grain salads. We’ve served ours with pan-fried slices of chorizo sausage and crispy sage leaves. Smear crusty bread with ricotta and tomato jam and top with the chorizo, sage and a grind of pepper.

Photography by Manja Wachsmuth
From issue #53
Sept. 4, 2015
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