Fire Roasted Tomato Jam Crostini - slices of baguette covered with tomato jam, a slice of salami, and a leaf of baby chard.

Fire Roasted Tomato Jam Crostini + 2013 Kendall-Jackson Heirloom Tomato Festival

This roasted tomato jam celebrates the savory side of the tomato and is definitely worth making! Sherry vinegar brings out both the sweet and the salty. It’s wonderful on sandwiches, crackers, and with a good slice of brie, as well.

Fire Roasted Tomato Jam Crostini - slices of baguette covered with tomato jam, a slice of salami, and a leaf of baby chard.
Fire Roasted Tomato Jam Crostini + 2013 Kendall-Jackson Heirloom Tomato Festival

This roasted tomato jam celebrates the savory side of the tomato and is definitely worth making! Sherry vinegar brings out both the sweet and the salty. It’s wonderful on sandwiches, crackers, and with a good slice of brie, as well. I loved making crostini with the jam – perfection!

Galvanized tubs filled with fresh tomatoes / Fire Roasted Tomato Jam Crostini

Eating Standing Up

I’m guilty of a big no-no. But I know I’m not alone.

I eat standing up.

I may be a stickler for sitting down to properly enjoy a meal – forever nagging my children to sit down at the table instead of popping up from their seats every two seconds. But the truth is, this morning I ate breakfast in bites at the kitchen counter, between pouring my son a glass of milk and pouring soup into my daughter’s thermos. Lunch was no better. You might think I have no excuse – the children were safe at school and the husband was at the office – I had no one else to feed but myself. But even then, I ate standing at the counter again, squeezing in bites of my veggie wrap between a stir of the pot, a snap of the camera, and loading the dishwasher.

I do eventually sit down, at dinner. When the family is all home again, I look forward to resting my feet and sitting down with everyone. And chewing with a little more leisure. I allow myself that much.

Kendall-Jackson Heirloom Tomato Festival

There is one time I don’t mind eating standing up, and that is when there is a delicious food and wine event. I’ll even do it in heels, though last weekend, I was relieved to don a comfy pair of sandals and head to Sonoma for the 2013 Kendall-Jackson Heirloom Tomato Festival. I was asked by my friends at Muir Glen Organic to return to the event this year, this time to photograph the daytime festival at the Kendall-Jackson Wine Estate & Gardens, featuring the beautiful diversity of heirloom tomatoes prepared by a bevy of local Sonoma restaurants, and accompanied by glasses of wine. You can say I was really looking forward to eating standing up this weekend.

The Kendall-Jackson Wine Estate & Gardens  /  Fire Roasted Tomato Jam Crostini
Fountain at Kendall-Jackson Wine Estate & Gardens  /  Fire Roasted Tomato Jam Crostini
A stack of brochures for the 2013 Kendall-Jackson Heirloom Tomato Festival / Fire Roasted Tomato Jam Crostini

Tomato Tasting

I adore this time of the year when there is still a wonderful array of fruits and vegetables. While I know that there is a large variety of heirloom tomatoes, you don’t really appreciate it until you enter the Tomato Tasting Tent at the festival, where over 175 varieties of tomatoes are ready for sampling. As you walk under the shade of the tent, the hay crunching beneath your feet, the length of tables with warm slices of charmingly-named varieties for you to try, you can stroll and taste to your heart’s content. Some are tart. Others have great balance. Some have beautiful coloring. And some are sweet like candy. I think out of them all, my favorite was the Brandywine.

A hay strewn walkway leading to the covered Tomato Tasting Tent.
A white plate of yellow tomatoes still on their stems.
Tomato Tasting - white plates filled with yellow tomatoes of various sizes.
A line of people at the Tomato Tasting tables - trying pieces of tomatoes with toothpicks / Fire Roasted Tomato Jam Crostini
A Brandywine Tomato - one whole tomato beside lots of bite sized pieces for tasting.

Produce and Award Winning Tomatoes

Under the Tomato Tasting Tent, you find displays of gorgeous produce, but the highlights were the award-winning tomatoes. Indeed, this may be the Oscars of the heirloom tomato world!

A basket of fresh Radishes.
Fresh Onions displayed in the tomato tent.
Platter of Cherry Tomatoes
A white plate of 1st Place Tomatoes
Best of Show award at the Tomato Festival.

Treats from Sonoma Chefs

Sampling the tomatoes in their truest form is a treat in itself, but of course, an assembly of local Sonoma restaurants was there to showcase the fruit’s versatility. I loved the casual ambiance and local vibe of the community of culinary talent.

A pink sign that says "Eat Well". An image of a radish is on top of an image of a pig which is on an image of a partially husked ear of corn.
A white plate of appetizers at the festival.
Chef standing in front of a platter of appetizers made by local Sonoma restaurants.
Sea Scallop Ceviche being served on a white tray.
A group of people relaxing in the shade of a large tree. Some are standing, others sitting on the grass.
Statue decoration with tomatoes.
Live edge wooden rounds holding paper cups filled with tomato based appetizers.
A chef holding a small bite / Fire Roasted Tomato Jam Crostini

There was something for everyone, even the youngest tomato lovers.

A small child walking around with her water bottle holding a tomato in her hand.
A wooden board filled with small bites made of pastry rounds, topped with roasted tomato jam and cherry tomato halves.
Shrimp for Paella being cooked over an open flame.

I was drawn by in the ink, but I do believe this was the decorated arm of none other than Top Chef Kevin Gillespie, who participated in the Chef’s Challenge.

Image of Kevin Gillespie at the Kendall-Jackson Heirloom Tomato Festival.

Wine Tasting

And of course, there was wine. Wine on the vine…wine in the bottle, and better still, wine in the glass.

A cluster of purple Wine Grapes among grape leaves.
A cluster of Chardonnay Grapes hanging off of the vine.
A bottle of wine at the 2013 Kendall-Jackson Heirloom Tomato Festival.
An etched glass of Chardonnay Grand Reserve on a red tablecloth / Fire Roasted Tomato Jam Crostini

Tomato Jam Crostini

One of my favorite tastes of the day was a Tomato Jam Crostini with Lardo from the folks at Backyard. The jam was more savory than sweet, the flavor drawn out by sherry vinegar, and with the thin sliver of lardo on top, it melted in your mouth with wonderful balance.

Wooden boards stacked with Heirloom Tomato Crostini with Lardo from Backyard / Fire Roasted Tomato Jam Crostini

It was savory, it was sweet, and it had crunch. All my favorite things. And something that can easily be recreated at home. So I did just that.

A wooden bowl filled with Fire Roasted Tomato Jam. In the backgroudn are tomatoes of various sizes and varied colors.

How to Make Fire Roasted Tomato Jam Crostini

This Fire Roasted Tomato Jam Crostini is one you can make in 30 minutes with none other than canned tomatoes. Since I covered the event for Muir Glen, I thought it would be fun to recreate one of the recipes with their canned tomatoes, which you know by now, I love. So even once tomato season fades, this is a jam you can make in the depths of winter.

Fire Roasted Tomato Jam Crostini - slices of baguette covered with tomato jam, a slice of salami, and a leaf of baby chard.

I spiced up the jam to add a little heat to the savory profile, using not only fire-roasted tomatoes, but a helping of jalapeño, as well. Topped with a slice of salami, it was almost like being in the vineyards again. And yes, in case you were wondering, I ate my fire-roasted tomato jam crostini standing up. It was just meant to be eaten that way.

Disclosure: This was a sponsored post by Muir Glen Organic. I was assigned the happy task of photographing the event on behalf of Muir Glen Organic, a sponsor of the 2013 Kendall-Jackson Heirloom Tomato Festival. I am sharing this recipe using Muir Glen Organic tomatoes because I do love their product and use it weekly in my kitchen. As always, all opinions are my own.

More Crostini Options

Roasted Brussels Sprouts with Bacon Crostini
Goat Cheese Crostini with Figs and Honey
Caramelized Brussels Sprouts Crostini

More Tomato Favorites

Orzo Stuffed Tomatoes
Roasted Tomato, Garlic, and Herb Soup
Avocado Corn Tomato Salad
Tomato Ricotta Galette

Fire Roasted Tomato Jam Crostini

Unlike the last tomato jam I shared, this jam celebrates the savory side of the tomato. Sherry vinegar brings out both the sweet and the salty, and it is worth making! It’s wonderful on sandwiches, crackers, and with a good slice of brie, as well.
Course Appetizer
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 171kcal

Ingredients

For the Jam:

  • 2 14.5 oz cans fire-roasted diced tomatoes I used Muir Glen Organic Fire Roasted Diced Tomatoes
  • 1 jalapeño seeded and finely diced
  • 1/2 cup turbinado sugar
  • 1/2 cup sherry vinegar
  • 1/2 teaspoon kosher salt

For the Crostini:

  • Tomato Jam above
  • 1 baguette sliced on the bias
  • 2 cloves of garlic halved
  • Extra virgin olive oil
  • Lardo or salami
  • Greens for garnish I used baby chard

Instructions

For the Jam:

  • In a medium saucepan, combine the tomatoes with the juices, jalapeno, sugar, vinegar and salt.
  • Bring to a boil over medium-high heat, then lower to a simmer and cook, stirring periodically, for about 30 minutes, or until most of the moisture is gone.
  • When the jam is thick, mash any remaining large chunks with a fork or masher. Pour into jars and cool to thicken a little before serving.

For the Crostini:

  • Preheat the broiler. Brush each slice of bread with olive oil and rub with the cut side of the garlic.
  • Toast under the broiler for 1-2 minutes, until golden.
  • Slather with the tomato jam, top with lardo (or salami) and with greens. Serve immediately.

Notes

Fire Roasted Tomato Jam adapted from Heirloom Tomato Jam, Backyard Restaurant at the Kendall-Jackson Heirloom Tomato Festival.

Nutrition

Calories: 171kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 371mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Bonny@cleverhen.com

    The photos are great! Thanks for sharing them and the yummy recipe. I think I will try them with the Cremenelli Barolo Salami. I think it would go great with the tomato.

    Btw, I know what you mean about eating standing up….bad habit of mine, but works when in a hurry.

    Reply
  2. Jean

    I was so disappointed not to be able to make this event so thanks for making me feel like I was there with these beautiful snapshots. If only there was taste-o-vision. So much wonderful food…

    Reply
  3. Lisa (AuthenticSuburbanGourmet)

    Liren – I so wish I could have attended this event – hopefully next year! Although, I feel like I was there since you captured it so beautifully through your photographs. You had me at roasted tomato jam and crostini – what a perfect appetizer! Love it!!!!!

    Reply
  4. Mary@SiftingFocus

    Liren, although I did not attend the event, your photographs allowed me to experience just how beautiful and tasty it must have been. I’m a complete tomato lover, and I’ve been known to enjoy a glass of wine as well. I think I just might have to put this event on my bucket list for next year. Is it open to all?

    Reply
    • Liren

      I’m glad I was able to transport you, but do hope you can try to attend next year. It most certainly is open to all, though the event sold out this year. You should plan one of your visits around the same time!

      Reply
    • Liren

      It was the first time for me, too, Jennie. It really is incredible to see and to taste! Thank you for sharing the tomato jam!

      Reply
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