Sauces & Stuff
Tomato Jam and Smoked Paprika Granola
Savory granola is the perfect addition when you want to add a little crunch or umami to puréed soups, salads, or roasted vegetables.
From snacks, dips, and condiments to soups, braises, and desserts, Marisa McClellan does a fabulous job transforming your preserves into some new and exceptional dishes. If you’re looking for ways to use up jams or fruit butters, granola is the answer. By using jams in granola it allows you to toss your nuts and oats in a slurry of sweet preserves with a touch of oil or butter instead of adding a liquid sweetener. Slightly runny jams work perfectly, but if you have a chunky jam, a quick purée will do the trick.
Preheat oven to 325°. Line a baking sheet with parchment.
Combine jam and oil in a measuring cup. (If jam is very chunky, give it a quick purée with an immersion blender. If jam is very stiff and hard to mix, microwave the mixture in 5-second increments on high until soft enough to stir and spread.) Stir paprika into jam mixture.
Combine oats, almonds, and seeds in a bowl. Pour in jam mixture; stir until all the ingredients are well integrated.
Spread granola mixture on prepared baking sheet. Bake granola, stirring at least twice during baking, until deep golden color, smells fragrant, and is no longer visibly moist, 20–25 minutes. (Granola won’t look completely dry until it's fully cool.)
Remove granola from oven and sprinkle on salt while granola is still hot.
Stir in dried tomatoes and let cool completely on baking sheet. Once entirely cool, place granola into an airtight jar or food storage container. Granola will keep in the pantry for up to 2 weeks. For longer-term storage, keep granola in the refrigerator.
Per 1/2 cup
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 70mg 2%
Carbs 26g 8%
*Percent Daily Values are based on a 2,000 calorie diet.