Tomato-Basil Jam


  1. Heat oven to 400-degrees.
  2. Blanch and remove skins from tomatoes by cutting an x in the end opposite the stem, drop in boiling water for 30-45 seconds, immediately remove and place in ice bath. When cooled, peel the skin off tomato, and cut in half lengthwise, place on silicone lined baking sheet, drizzle with olive oil and season with salt and pepper.
  3. Place in oven and bake for 20-30 minutes until tomatoes start to brown. Remove from oven and allow to cool for a few minutes.
  4. Turn oven down to 350-degrees. Transfer to mixing bowl, add balsamic glaze, pesto and salt and pepper. Mix well with spoon until the tomato starts to break down and form a paste like jam. Set aside for service.


  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 5 ea Peak Fresh Produce® Tomato(es), Roma
  • 1 tsp Piancone® Balsamic Vinegar Glaze
  • 1 1/2 tsp Roma® Basil Pesto, no nuts, GF
  • salt and pepper, to taste