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.
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.