Tomato Jam

Tomato Jam is a delicious condiment that is so versatile it can be used almost anywhere - on crostini, with crackers and cheese, tossed in a pasta, spread on a sandwich or just next to some grilled chicken breast. It makes a perfect gift as well.

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Imagine going to a wedding and as a wedding favor, each person gets to take home a little jar of homemade tomato jam with a ribbon tied around it and a label hanging from the ribbon. That’s exactly what happened at my dear friend, Lisa’s wedding. She made this very recipe in bulk and made over 50 little jars of tomato jam. Lisa’s tomato jam is something that people talk about after they’ve had it and ask her for the recipe, so all her friends and family were thrilled to receive a little jar at her wedding.

The jam is simple enough to make, although there are some steps that make it a little more time-consuming. Peeling and seeding the tomatoes is key. (You can read more about how to peel and seed tomatoes in this cooking school article.) Not only does no-one particularly want tomato peel or seeds stuck in their teeth when they are enjoying the jam, by removing both you are left with the tastiest part of the tomato. Because tomato is obviously the key ingredient here, the quality of the tomatoes does matter – try to use only the ripest, tastiest tomatoes you can find. Score the tomatoes, core the tomatoes, blanch them in boiling water and then shock them in an ice bath and the peels will come right off. How much of the inside of the tomato you remove depends on the tomatoes – if there is a white color to the tomato flesh, just cut it out along with the seeds. If the tomato is beautifully ripe and deep red inside, scoop the seeds out with your fingers and use all the remaining tomato in the recipe. 

The photo below is what the mixture of ingredients will look like when you put it all into the sauté pan – not as runny as you might expect. This will simmer, the tomatoes will break down a little and the flavors of the sun-dried tomatoes, caramelized onion, sugar and vinegars will blend. 

Tomatoes, onions and other ingredients in a saute pan.

After simmering time, the tomato jam will have thickened and will look like the photo below. It will still be moist, but as you can see, most of the liquid will have reduced and the flavors will have concentrated in the jam. 

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Tomato Jam thickening in a saute pan with a wooden spoon.

This recipe is a scaled down version of what Lisa made for her wedding and makes roughly 10 ounces of jam. That’s a perfect amount if you want to have this jam on hand for several weeks to spread on sandwiches, toss in pastas, serve as a condiment for grilled meats or have as an appetizer with crackers. If you want to make more, simply increase the ingredient quantities and preserve the jam in jars sealed with the water bath canning method.

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Tomato jam in a little dish with  the open jar and a few tomatoes behind it.

Goat cheese is a perfect tangy complement to this jam. A little jam spread on a crostini with some goat cheese and a little fresh basil is a perfect little hors d’oeuvres for any party. Enjoy the jam and raise a glass to Lisa and Will! 

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Tomato Jam and goat cheese crostini on a grey platter with green napkins.

 

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Make Tomato Concassé

Core. Score. Blanch. Shock. Peel. Seed. Chop. That is the quick explanation of how to make tomato concassé - the...View Technique

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Tomato Jam

  • Prep Time: 30 m
  • Cook Time: 2 h
  • Total Time: 2 h 30 m
  • Servings:
    10
    Makes 10 ounces

Ingredients

  • 2 pounds ripe tomatoes
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 tablespoons brown sugar
  • ½ cup chopped sundried tomatoes packed in oil
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • ½ cup water
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil
Tomato Jam Crostini:
  • 8 ounces goat cheese crumbled
  • 1 loaf French baguette
  • chiffonade of fresh basil leaves

Instructions

  1. Peel and seed the tomatoes. Score the bottom of the tomatoes with an ‘X’. Bring a large pot of water to a boil and fill a large bowl with ice water. Drop the tomatoes into the boiling water for about 2 minutes, until the skin starts to peel away from the tomatoes. Immediately transfer the tomatoes to the ice water bath for 1 minute. Remove the tomatoes from the ice bath and let them drain on a clean kitchen towel for a few minutes. Then, simply peel the skin away and discard.
  2. Cut the peeled tomatoes into quarters. If the tomatoes are beautifully ripe and red inside, scoop the seeds out with your fingers. If the tomatoes are white and pithy on the inside, cut the pithy flesh and seeds out and discard. Dice the remaining tomato into small cubes. Set aside.
  3. Heat the olive oil in a large saucepan. Sauté the onions for a few minutes, until translucent. Add the brown sugar. Lower the heat and cook for about 10 to 15 minutes, until the onions are browned and caramelized, stirring occasionally.
  4. Add the diced tomatoes, sundried tomatoes, tomato paste, balsamic vinegar, red wine vinegar, water, Italian seasoning, salt and freshly ground black pepper. Simmer for 30 minutes, stirring occasionally, until the jam has reduced and thickened. Let the jam cool for 10 minutes and then stir in the fresh basil.
  5. Serve at room temperature with bread or crackers, or as a spread on sandwiches, tossed with pasta or on top of grilled chicken.
  6. The jam can be stored in jars for up to 3 weeks, or preserved for longer with the water bath canning method.
To make the crostini...
  1. Slice the baguette and brush the slices with olive oil. Bake at 350°F for 10 minutes unit bread is toasted and slightly browned. (Alternatively, toast the oiled bread slices in your air fryer for 6 to 8 minutes, until browned.) Top each bread slice with some tomato jam and the crumbled goat cheese. Sprinkle fresh basil on top.

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Comments (14)Post a Reply

    1. You can definitely increase this recipe. It might take a little longer for the jam to come to the right consistency with more in the pot, but it’s definitely easier than making it multiple times.

  1. Oh! One half of a century plus nearly two decades ago I thought “JAM” was a concoction to get me to eat bland and banal breakfast foods. NOT SO! These days my favorite is ONION JAM and perhaps soon TOMATO JAM. My how times have changed.


  2. I just made this jam today with tomatoes from our garden and it’s delicious! I didn’t have sun-dried tomatoes so I bumped up the tomato paste and balsamic vinegar. I also added a dash of red chili flakes. I will toss this with some parmesan and pasta this evening and spread on some crostini with goat cheese tomorrow. Yum!

    1. Hi there. Yes, if you put the jam just in a jar, it should be refrigerated. If you use the water bath canning method to can it, it is shelf stable until you open the jar.


  3. This is soooo tasty! I wasn’t sure at first because of the steps but so well worth it.I did sprinkle a little red pepper flakes at the end. Looking forward to try it on grilled chicken.For now it tastes really good on a fork! I presume this needs to be kept in the fridge?? Miss you on QVC Meredith! I do enjoy your webs site. Keep up the good work.


  4. Just made this..waiting impatiently for it to cool off…dang, I tasted it and LOVE it. I used several ripe home grown tomatoes that were nice and ripe. Loving this recipe. Thanks, Meredith!


  5. My local farm stand had bags of large Jersey tomatoes for $2 so I got 2 bags. Jersey tomatoes are sweet in and of themselves and the little bit of brown sugar was perfect. I made it today and will bring to a pot luck next week. My photo looks like the one in the blog, just shows what a good teacher you are.

  6. My girlfriends and i had a girl’s night in couple Fridays ago and made 4 batches and shared the finished product. Really easy to make and delicious on cheesy scrambled eggs or on a flat bread instead of tomato sauce. I recommend making this with friends and a large bottle of red wine! P.S. there’s no wine in the recipe – it’s for the cooks!

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