Tomato Jam is a fantastic way to use ripe tomatoes. The natural sweetness of tomatoes makes a great jam that’s awesome on things like avocado toast or with a charcuterie board. My son loves to smear some on his grilled cheese sandwiches.
I use the jam on my asiago bagels and I mix some into my asparagus tomato salad but honestly the uses are endless.
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Why this Tomato Jam Recipe is a Keeper
In essence, a good tomato jam recipe is a keeper because it’s a simple way to create a versatile, flavorful, and often unexpected condiment that can enhance a wide variety of dishes and capture the essence of ripe tomatoes in a jar.
- Flavor Complexity: It transforms the simple sweetness of ripe tomatoes into a complex flavor profile. The cooking process intensifies their natural sugars while adding savory, tangy, and sometimes spicy notes depending on the additions.
- Versatility in Use: Spread: It’s fantastic spread on toast, crackers, bagels, and sandwiches (especially grilled cheese or BLTs).
- Accompaniment: It pairs beautifully with cheeses (both soft and hard), charcuterie boards, and pâtés.
- Condiment: It can elevate grilled meats, poultry, and fish, adding a unique sweet and tangy element.
- Cooking Ingredient: It can be incorporated into sauces, glazes, and even baked goods for a depth of flavor.
- Long Shelf Life (when properly preserved): When canned correctly, tomato jam can be stored for an extended period, allowing you to enjoy the flavors of summer tomatoes throughout the year.
- Unique and Unexpected: While many people are familiar with fruit jams, tomato jam offers a more unique and sophisticated flavor that can impress guests and elevate everyday meals.
- Customizable: Tomato jam recipes are highly adaptable. You can adjust the sweetness, spice level (with chili flakes, jalapeños), and add various herbs and spices (like basil, thyme, garlic, ginger, cumin) to create your own signature flavor.
Do I Need to Peel the Tomatoes?
No. Peeling these tiny tomatoes would take far more effort than it’s worth. However, that’s not to say you can’t peel the tomatoes if you wanted to.
Pro Tip to Can Easy Tomato Jam
Process Properly for Canning: If you plan to store the jam at room temperature, ensure you follow proper canning procedures (boiling water bath processing) to ensure food safety and long term storage.
Ingredient Notes and Variation Suggestions to Make Tomato Jam
This recipe is super customizable. Take it to the next level by using different ingredients or trying different flavors to love this recipe.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Tomatoes: This recipe calls for cherry or grape tomatoes, but Roma tomatoes could also work.
- Shallot: A shallot brings a wonderful oniony taste to this sweet and savory tomato jam. You could also use half of an onion in place of a shallot.
- Sweetness Level: Adjust the amount of sugar to your preference and the sweetness of your tomatoes. You can also experiment with other sweeteners like brown sugar or maple syrup (though this will alter the flavor).
- Spice Level: Add a pinch of red pepper flakes, a chopped jalapeño (seeds in for more heat), cayenne pepper, or a dash of your favorite hot sauce.
- Herbs and Aromatics: Experiment with adding fresh or dried herbs like basil, thyme, rosemary, or oregano. Garlic, fresh ginger, or a bay leaf can also add depth.
- Vinegar: Different types of vinegar (apple cider vinegar, balsamic vinegar, red wine vinegar) will impart unique tanginess.
- Fruit Additions: Some recipes include a small amount of fruit like apples or figs for added texture and sweetness.
- Smoked Flavor: Add a pinch of smoked paprika for a smoky note.
- Citrus Zest and Juice: Lemon juice or orange zest can brighten the flavor.
How to Make Homemade Tomato Jam
This recipe comes together in just 3 quick and easy steps. This sweet and savory thick tomato sauce is so good, I make it every summer.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook Veggies: Place olive oil in a small saucepan over medium heat. Dice the shallot, then add with the tomatoes.
- Combine All Ingredients: Cook until the tomatoes can be easily crushed by the back of a spoon. Add apple cider vinegar, brown sugar and salt. Continue to cook, stirring occasionally.
- Let Tomatoes Cook: Reduce the heat and simmer, crushing the tomatoes occasionally as needed, for 5 minutes. Remove from heat and allow to cool.
Prep Ahead Suggestions for Sweet Tomato Jam
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making the recipe.
- Chop Tomatoes: You can chop the tomatoes a day in advance. Refrigerate and store them in an airtight container.
- Measure Spices: Measure out your spices ahead of time.
- Sterilize Jars: If you plan to can the jam, sterilize your jars, lids, and rings in advance.
How to Store, Reheat and Use Leftover Sweet Tomato Jam
- Storing: Store in the refrigerator in an airtight container.
- Reheating: No need to reheat this recipe, it’s good served cold.
- Using Leftovers: Uses for tomato jam include adding a few tablespoons into a marinade for steak.
Common Questions to Make This Recipe
The jam is done after it has simmered long enough to have a jam-like consistency.
Yes, frozen tomatoes work in this recipe.
If the jam is too runny, simmer it for longer until it thickens.
If the jam is too thick, make the jam a little thinner with some extra liquid.
Expert Tips for Making Cherry Tomato Jam Recipe
- Use Ripe, Fresh Tomatoes: The best flavor comes from ripe, in-season tomatoes. The simmering time concentrates the essence of late-summer tomatoes and results in savory jam.
- Simmer Gently: Cook the jam over medium-low heat to prevent burning and allow the flavors to meld slowly.
- Stir Frequently: Stir the jam regularly, especially as it thickens, to prevent sticking to the bottom of the pot.
- Skim off Foam: If any foam forms on the surface during cooking, skim it off for a clearer jam.
- Taste and Adjust: Taste the jam towards the end of cooking and adjust sweetness, acidity, and seasoning as needed. Good tomatoes and balance are crucial.
- Let it Cool Completely: The jam will thicken further as it cools. Don’t judge the final consistency when it’s still hot.
- Serve this With: Tomato jam uses include being served with Easy Chunky Guacamole or Charcuterie Skewers.
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Tomato Jam
Equipment
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Ingredients
- 2 tablespoons Olive Oil
- 1 Shallot, or ½ small onion
- 2 cups Cherry tomatoes, or grape tomatoes
- 2 teaspoons Apple cider vinegar
- ⅓ cup Brown sugar
- ¼ teaspoon Salt
- Red chili flakes, optional
Instructions
- Place olive oil in a small saucepan over medium heat.
- Dice shallot or onion, then add along with the tomatoes to the saucepan.
- Cook until the tomatoes can be easily crushed by the back of a spoon, about 5 minutes.
- Add apple cider vinegar, brown sugar and salt (and optional red chili flakes).
- Continue to cook for 10 minutes, stirring occasionally.
- Reduce heat to low, crushing the tomatoes occasionally as needed, for 5 minutes.
- Remove from heat and allow to cool before using or storing
Christina’s Notes
- Use Ripe, Fresh Tomatoes: The best flavor comes from ripe, in-season tomatoes. The simmering time concentrates the essence of late-summer tomatoes and results in savory jam.
- Simmer Gently: Cook the jam over medium-low heat to prevent burning and allow the flavors to meld slowly.
- Stir Frequently: Stir the jam regularly, especially as it thickens, to prevent sticking to the bottom of the pot.
- Skim off Foam: If any foam forms on the surface during cooking, skim it off for a clearer jam.
- Taste and Adjust: Taste the jam towards the end of cooking and adjust sweetness, acidity, and seasoning as needed. Good tomatoes and balance are crucial.
- Let it Cool Completely: The jam will thicken further as it cools. Don’t judge the final consistency when it’s still hot.
- Serve this With: Tomato jam uses include being served with Easy Chunky Guacamole or Charcuterie Skewers.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.