Some people have a weakness when it comes to ice cream or cookies. Not me.  I could sit and eat a bowl of roasted tomatoes every day!  Most tomato jam recipes call for boiling the tomatoes, but what I like about this one is that the fresh summer tomatoes are slow roasted in the oven.  That gives the tomatoes a richer flavor.  Let’s see how long it lasts…

8 medium tomatoes (3 1/2 pounds), cut into 6 wedges each
6 TBSP extra-virgin olive oil
6 thyme sprigs
5 garlic cloves, crushed
2 tsp kosher salt
2 tsp sugar

8 slices of sourdough bread, cut from a round loaf
Extra-virgin olive oil, for drizzling
8 oz sliced soppressata
6 oz chilled Camembert cheese, thinly sliced
4 cups arugula

MAKE THE TOMATO JAM Preheat the oven to 325 degrees F. Line a rimmed baking sheet with foil. Combine all of the ingredients on the foil and toss to coat the tomato wedges.

Bake for about 3 hours, stirring occasionally, until the tomatoes are deeply caramelized. Then turn the heat up to 450 degrees F and roast another hour. Discard the thyme and garlic and let cool. Mash a bit. Store in mason jars.

The tomato jam can be refrigerated for 1 week. Would be great served on crackers or baguette with soft cheese.
MAKE THE SANDWICHES Arrange the bread on a baking sheet and drizzle with olive oil. Toast until golden, about 8 minutes. Spread some of the tomato jam on half of the toasts and top with the soppressata, cheese and arugula. Close the sandwiches and return to the oven for about 3 minutes. Serve immediately OR if taking to a picnic, I’ll wrap each in tin foil and pack up for the boat ride.



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