BLACK BRANDYWINE TOMATO JAM
AND BLUE CHEESE BRUSCHETTA

5 pounds Black Brandywine tomatoes, halved
2 tablespoons light olive oil, such as Carapelli
1/2 cup Kendall-Jackson Vintner's Reserve cabernet or other dry red wine
3 tablespoons packed brown sugar
2 tablespoons saba vinegar or aged balsamic vinegar
1/2 stick cinnamon
1 ounce bittersweet chocolate
-Pinch of sea salt
6 to 8 slices walnut bread, toasted
1 pound blue cheese, such as Rogue River Oregon Blue

Preheat the oven to 400 degrees F. Brush the cut sides of the tomatoes with the olive oil. Place, cut side down, on a baking sheet and roast until charred and soft, 45 minutes to 1 hour.

In a food mill, blender, or food processor, puree the tomatoes and any juice they have exuded.

In a large, heavy nonreactive saucepan, combine the tomato puree, wine, brown sugar, saba vinegar and cinnamon stick. Bring to a boil, reduce the heat to a low simmer, and stir constantly until the tomatoes have reached a jamlike consistency, about 1 1/2 hours.

Remove and discard the cinnamon stick. Add the chocolate and salt and stir until the chocolate melts. Remove from the heat and let cool.

To serve, spread the jam on the toasted walnut bread and top with a slice of blue cheese.

Makes 6 to 8 servings
Source: The Heirloom Tomato Cookbook by Mimi Luebbermann, Robert Holmes, and Dan Mills