Tomato Marmalade Recipe
2 pints of cherry tomatoes
5 chopped scallions
1 teaspoon of ground ginger
1 clove of garlic, minced
1 teaspoon of red pepper flakes
2 Tablespoons of sugar
2 Tablespoons of Balsamic vinegar
Preheat the oven to 400 degrees. Spread the tomatoes on a large cookie sheet and drizzle with olive oil. Sprinkle on pepper and salt. Slide into the oven and roast for 20 minutes, shaking the pan occasionally to turn tomatoes. They should be browned and blistered when removed from the oven.
Coat a skillet with olive oil, add the scallions, ginger, garlic and pepper flakes and sauté 2 or 3 minutes. Stir in the vinegar, sugar and tomatoes. Cook and stir for 5 minutes or until mixture begins to thicken.
Pour into clean canning jars, seal and bring to room temperature. Store jam in the refrigerator. Serve over bruschetta rubbed with garlic with goat cheese or ricotta cheese.