| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
1 lb cherry tomatoes (any color), halved2 peaches (about 3/4 lb), peeled, pitted and diced2 shallots, thinly sliced1/2 teaspoon salt2 tablespoons extra virgin olive oil2 tablespoons sugar
Directions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
- Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve.
- The jam will keep in an airtight container in the refrigerator for up to 1 week.
- Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving.