Preheat the oven to 350°. Toss the tomatoes and jam with the olive in a medium bowl. Season with salt and pepper to taste. Place the mixture in a shallow baking dish. Bake for 1 hour or until tender and slightly brown around the edges. Toss with the parsley and serve.
Option: For a delicious take on caprese salad, pour the hot tomatoes over spinach or arugula to wilt. Top with freshly grated parmesan and a drizzle of balsamic vinegar.