Roasted Tomato-Bourbon Jam

Bourbon, tomatoes and jam? It’s a combination you’ve gotta try. This savory spread pairs nicely with cheese and many types of meat, poultry and fish.

Hands-on Time: 20 min. | Total Time: 2 hours | Serves: 22 | Difficulty: Easy

  • 3 lbs. Roma tomatoes, cut into ¼” slices
  • 1 large sweet onion, cut into ¼” slices
  • 2 bulbs garlic
  • 1 Tbsp. olive oil
  • ¼ cup packed brown sugar
  • 3 Tbsp. Jim Beam® Bourbon
  • 1 Tbsp. lime juice
  • 1 tsp. ground mustard
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅛-¼ tsp. ground cayenne pepper
  1. Heat oven to 375°F. Place oven racks in upper third and lower third of oven. Line 2 large rimmed baking pans with foil. Place tomato slices on one pan and onion slices on the other.
  2. Remove loose skin from around each bulb of garlic. Cut ¼”-½” from top of each bulb. Place cut side up on 12” square of aluminum foil. Drizzle each bulb with 1 teaspoon oil. Wrap in foil. Place on baking sheet with onion. Drizzle remaining oil over onion.
  3. Roast garlic 30 minutes or until tender; remove from oven. Roast onion about 45 minutes or until golden brown, turning halfway through roasting. Roast tomatoes up to 2 hours or until very tender and starting to brown. Rotate baking pans between top and bottom racks every 15 minutes.
  4. In bowl of food processor, pulse onion and garlic until coarsely chopped. Add tomatoes; pulse until blended but still slightly chunky. Transfer to 2-quart saucepan.
  5. Stir in remaining ingredients; simmer 5-10 minutes or until thick. Serve warm or at room temperature.
  6. Cover and refrigerate up to 1 week or freeze up to 1 month.

View Party Plan: Run for the Roses