Tomato Jam

Sides, Snacks

This Heirloom Tomato Jam is perfect in the summer when you have an abundance of tomatoes that you need to use up. It’s sweet but not in a dessert way and great on toast with eggs for breakfast.
Heirloom Tomato Jam //

What is tomato jam?

Just like fruit jams, tomato jam is made up of tomato, sugar, and aromatics. It’s not enough sugar to make it something you’d eat for dessert but it’s just enough to balance out the acidity in the tomatoes.Β  The aromatics I’m adding are just adding to the savory factor to help balance it all out. Heirloom Tomato Jam //

What does tomato jam taste like?

Like a super intense flavorful tomato. It’s sort of the idea of concentrated tomato paste but more rounded and in a jammier consistency.

What do you eat tomato jam with?

All kinds of things! Think of it as a much fancier ketchup, you can eat it with:

  • eggs
  • potatoes
  • use it on a sandwich
  • mix it into cooked rice
  • use it to top grilled fish
    Heirloom Tomato Jam //

What kind of tomatoes do you make tomato jam with?

I used heirloom tomatoes for this jam, but you can really use whatever tomatoes you want to use or can buy at a good deal. I’ve also made it with sungold tomatoes and they worked really well.

Heirloom Tomato Jam //

How do you make tomato jam?

  1. Prepare the tomatoes. Hull and roughly dice the tomato, making sure to cut out any soft spots or blemishes.
  2. Cook the jam. Add everything to the pot and cook for an hour or so, making sure you stir during this time so the jam doesn’t stick.
  3. Jar it up. Cool the jam completely, and transfer to a jar to store in the fridge for up to 2 weeks.

Tips and Tricks:

  • You can make these with whatever tomatoes you need to use up! the flavor and cook time will vary depending on the tomato variety, just keep an eye on the jam while it cooks.
  • Switch up the aromatics! I used thyme but you could also add garlic or use oregano or basil.

Tomato Jam Recipe

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour
Calories: 97kcal
This Heirloom Tomato Jam is perfect in the summer when you have an abundance of tomatoes that you need to use up. It's sweet but not in a dessert way and great on toast with eggs for breakfast.


  • 3 pounds red heirloom tomatoes
  • 2 tablespoons light brown sugar
  • Pinch of salt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried thyme leaves


  • Hull and cut the tomatoes into a rough dice. If you're using heirloom tomatoes, be sure to cut off any tough, brown spots that might be on their skin. Transfer the chopped tomatoes to a non-reactive medium pot, along with the brown sugar, salt and red wine vinegar. Place the uncovered pot over medium heat and bring the mixture to a simmer; cook for 30 minutes. At the 30 minute-mark add the dried thyme and mix. Cook for an additional 25 to 30 more minutes and until the mixture is thick. If you're using more or less tomatoes, the cook time will definitely vary.
  • Allow to cool to room temperature. Transfer to a jar and store in the refrigerator. Tomato jam will be good for two weeks without canning.
KeywordTomato Jam
Nutrition Facts
Tomato Jam Recipe
Amount Per Serving
Calories 97
% Daily Value*
Sodium 9mg0%
Carbohydrates 24g8%
Sugar 23g26%
Protein 1g2%
Calcium 20mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Did you make this recipe? Let me know on instagram!

Looking for more tomato recipes? Here are some of my favorite:

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Leave a Reply

  • Reply Sarah August 26, 2013 at 12:14 am

    Yum! And i can’t wait to see pictures of her running arround with the sheep!

    • Reply Kelly September 7, 2019 at 11:45 am

      Should you
      Peel tomatoes… ???
      I hate the rolled skin pieces.

  • Reply Averie @ Averie Cooks August 26, 2013 at 12:27 am

    I love tomatoes and know I would love this jam! Just made a chutney with tomatoes and can’t get enough of them! Pinned!

  • Reply Elisa @ Insalata di Sillabe August 26, 2013 at 12:31 am

    This looks oh, sooo good! And it would be perfect as Christmas gift too. Is there a particular way to store it to preserve all its amazing flavor or a simple can will be just fine?! – sorry for the silly question but I’ve never made savory jams before! – also, the peel of the tomato is important or can I use peeled tomatoes? (I don’t really like tomato peel!)
    Thanks SO much πŸ™‚

    xo, Elisa

    • Reply Adrianna Adarme August 26, 2013 at 8:20 am

      I think canning it would work great! And yes I think the peel is important. It adds a really nice texture. πŸ™‚

  • Reply porcelinablue August 26, 2013 at 1:19 am

    Tomatoes, sugar, vinegar – isn’t that simply Ketchup?

    • Reply Adrianna Adarme August 26, 2013 at 8:19 am

      Ketchup is much sweeter than this and it’s also a completely different texture. The skins are still on this so it’s much thicker.

  • Reply Kelsey @aslolife August 26, 2013 at 5:05 am

    Love when you can find those “reject” tomatoes this time of year–this is a perfect use of them! (love the weck jar too!)

  • Reply Tieghan August 26, 2013 at 5:34 am

    Mmm!! These is awesome!! I cannot wait to make my own!

  • Reply Laura (Blogging Over Thyme) August 26, 2013 at 6:02 am

    Instinct test?! That sounds amazing. I’m now imagining teeny tiny Amelia herding sheep–best image ever.

    I love the second bin at farmer’s markets! I’ve bought tons of peaches that way–some of which were barely ‘bruised’ at all. It really is a great deal, especially for things like this, where it is exactly what you’re looking for! I’d love to make this a spicy tomato jam as well, with some harissa or something πŸ™‚

    • Reply Adrianna Adarme August 26, 2013 at 2:19 pm

      I wish all the stands did this. I’d love to buy seconds of peaches! And yes re: harissa!

  • Reply Jamie @lifelovelemons August 26, 2013 at 7:02 am

    I never would have thought to make jam out of heirloom tomatoes… but this looks delicious!

  • Reply Pamela August 26, 2013 at 7:35 am

    This looks delicious! I’d love to make a few jars and preserve, but I’m not into full-on canning. Would this work well as a freezer jam?

  • Reply Tammela August 26, 2013 at 9:16 am

    I love tomato jam, and have a recipe of my own, totally different from yours (which looks great, btw):

  • Reply Quyen August 26, 2013 at 9:43 am

    This is a great recipe to save all of the tomatoes we have in season right now! I also love making tomato sauce and freezing them.

  • Reply MaryW August 26, 2013 at 9:48 am

    I have a table full of tomatoes from my garden. I think I’ll make a batch of this. Could you use fresh thyme? I have some growing to use up.

    • Reply Adrianna Adarme August 26, 2013 at 2:18 pm

      Oh yeah. For sure. I’d just do it to taste since fresh thyme tends to be a bit stronger.

      • Reply MaryW September 3, 2013 at 9:53 am

        I went ahead and made this…it’s really tart and delicious. It did take considerably longer for me to cook down my tomatoes. 3 1/2 hours, to be exact. πŸ™‚

        • Reply Adrianna Adarme September 3, 2013 at 4:58 pm

          Whaaa?! It shouldn’t have taken that long. Question: Did you have the pot covered or uncovered? Just curious. So glad it was still delicious despite the extra time it took. πŸ™‚

          • MaryW September 29, 2013 at 12:21 pm

            Uncovered, also, I’m at a high altitude, over six thousand feet. It’s ok, I don’t mind. I’m making my 3rd batch today πŸ™‚

  • Reply RLT August 26, 2013 at 9:54 am

    I do “full-on” canning – jams, sauces, salsas, butters, pickled everything, etc. so be careful if you don’t follow Adrianna’s fridge technique. Tomatoes can be tricky buggers when it comes to harboring odorless killer bacteria. See the USDA site here Most tomato canning recipes require salt and lemon juice for a reason in addition to proper sealing. Freezing is a good idea too and should work. Heck you can always freeze whole tomatoes if you don’t have time to do anything with them. I too can’t wait for the results of your puppy training!

    • Reply Adrianna Adarme August 26, 2013 at 2:18 pm

      You are correct. Canning tomatoes can be a little fickle. They need to be treated differently then, say, jam. Thanks for the link!

  • Reply Kasha the FarmGirl August 26, 2013 at 10:02 am

    Looking forward to trying this and sharing the recipe with our CSA members. I compost a few hundred pounds of heirloom tomatoes every week…. sadly πŸ™

    • Reply Adrianna Adarme August 26, 2013 at 2:17 pm

      Man, SO sad. I wish I could get those. I’d be making marinara sauce for holiday gifts for DAYS.

  • Reply Grace @ Earthy Feast August 26, 2013 at 11:01 am

    I love that your taking Amelia sheep herding – that is so exciting and cool and cute!
    This jam looks totally awesome and something I would smother and cover on just about anything. Yum!

  • Reply KimK August 26, 2013 at 11:52 am

    I’ve made tomato compote very, very similar to this and it makes an excellent pizza sauce. Add a little garlic, some ground pepper, and you’re all set.

    • Reply Adrianna Adarme August 26, 2013 at 2:17 pm

      This on pizza would be dope. Especially like bagel pizzas.

  • Reply Abby @ The Frosted Vegan August 26, 2013 at 1:08 pm

    Gurl I’m all over this tomato jam on that gorgeous bread!

  • Reply Corbin August 26, 2013 at 3:17 pm

    I’m so excited to have just found your blog! The recipes look amazing and I can’t wait to try some!


  • Reply Roxana | Roxana's Home Baking August 26, 2013 at 4:29 pm

    I always try to go a little late at the farmers market to get cheaper tomatoes so I can make my own tomato sauce or chutney but have never made jam and I have the feeling I’m so going to love it! Now if only I find heirloom tomatoes for $1 a pound like you did

    • Reply Adrianna Adarme August 26, 2013 at 5:06 pm

      I like to go a little later too! It’s a good move. πŸ™‚

  • Reply Kiran @ August 26, 2013 at 5:28 pm

    OMG! This jam is the epitome of Summer. Love.

  • Reply Sarah | The Sugar Hit August 26, 2013 at 6:08 pm

    I CANNOT WAIT to see your little corgie herding sheep. Also, this jam looks amazing. All killer, no filler.

  • Reply Juliana August 26, 2013 at 9:32 pm

    Heirloom tomato jam… you’ve got me sold! And I know how good it must taste because I actually whipped up a batch of slow roasted tomatoes and turned them into a jam. It was delicious and the perfect spread for a sandwich or grilled cheese… I can’t wait to make your recipe! But, I have to hurry up before all the good heirloom tomatoes are gone after Summer πŸ™‚ Here’s my link to mine…

    Juliana from Piece, Love, & Cooking

  • Reply Belinda @themoonblushbaker August 27, 2013 at 7:13 am

    one the best things at the fruit market has to be left over discount veggies in Australia. They make the best sauces and jams in town, if fact it is recommened to use very ripe fruit/veg in preserves as it is sweeter and easier to break down.
    I am looking forward to tomato season in Australia, so I can try this on a sour dough panni!

  • Reply erin @ yummy supper August 27, 2013 at 8:08 am

    Adrianna, I LOVE tomato jam! And this is the perfect time of year to buy those “reject” tomatoes and cook em up. I need to get to work;)
    Good luck with your little sheep herder… adorable!

  • Reply Tracy | Peanut Butter and Onion August 27, 2013 at 8:22 am

    This is awesome!!!! I have so many tomatos and not enough recipes!

  • Reply Dianne Reamy August 27, 2013 at 5:36 pm

    I can’t wait to see the photos!

  • Reply Stephanie August 27, 2013 at 7:58 pm

    Yay for jam! I recently made jam (accidentally bought 200lbs of fruit..) but never thought to make tomato jam! It looks so, so good.

    My dog would die of happiness if we took her somewhere to herd sheep, she already tries to herd any other dogs or cats whenever she can. I remember a trainer telling us not to take her out to a farm with sheep because she’d love it so much that she’d never be happy again at home with us. A little dramatic, but she’s sort of a dramatic dog.

    Just found your blog and I’m loving reading through all the posts πŸ™‚

    • Reply Adrianna Adarme August 27, 2013 at 9:25 pm

      You accidentally bought 200lbs of fruit! That’s crazy…and AMAZING. So glad you’re here!

  • Reply Cookie and Kate August 29, 2013 at 1:07 pm

    Funny, I just made tomato jam last night! The recipe I used called for 2 pounds tomatoes and 1 cup honey. I think it’s too sweet. Yours looks fantastic!

    • Reply Adrianna Adarme September 3, 2013 at 11:08 am

      Oooof. I made this recipe a few times with more brown sugar and found it WAY too sweet. It’s sensitive to sugar. πŸ™‚

  • Reply Toyota Smith August 31, 2013 at 11:49 am

    I am glad that I have found someone that also hates the word “moist”. It literally makes me cringe!!

  • Reply Cindy September 3, 2013 at 9:16 am

    I was so enticed by this post, so I had to pick up a bag of Heirloom tomatoes at the Farmers Market on Sat and made this jam on Monday. I have never had tomato jam before and I am now totally hooked. I am craving some right now as I type about it!!!!Thank you so much for providing this easy and wonderful recipe. Love your blog πŸ™‚

    • Reply Adrianna Adarme September 3, 2013 at 9:18 am

      Oh! This makes me so happy. I’m so glad you loved it. I’ve been using my can of tomato jam to put on toast all week long. I love it!

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  • Reply wendy September 4, 2013 at 10:33 am

    Just wondering about the canning…..can I go ahead and process them once jarred, or do I need to add the salt and sugar?

  • Reply Mary September 6, 2013 at 2:33 am

    Made it and loved it! Wondering if it will freeze….I put some in a ziploc freezer bag, laid flat in the freezer and will test it in a month.

  • Reply Tony September 13, 2013 at 7:40 am

    Google tomato jam and check out Mark Bittermans version. I made it and everyone who tried it wants more. Has cumin, ginger, cinnamon, salt, lime juice and red cayanne pepper. Sweet and savory. Thanks for the ,ink on tomato canning. I am gifting this winter once I perfect the jam. Love thyme. May have to add that. And some balsamic too.

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  • Reply Loralee October 3, 2013 at 6:32 pm

    Sounds like a yummy mid-winter treat! I’m wondering why you specified ‘red’ tomatoes, though. My big producer this year is orange heirlooms (Old Germans). Would that change the recipe a little? (I’m a recipe-follower, not a tinkerer, so I hope you’ll answer my question…

    • Reply Adrianna Adarme October 3, 2013 at 6:50 pm

      Oh I just used red heirlooms because I love their acidity (they’re more acidic than yellows), but it should work lovely with yellow tomatoes.

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  • Reply Jennifer Lee August 9, 2014 at 10:48 am

    I made this today with some overripe Cherokee Purple Tomatoes from my garden. I substituted White Grapefruit Balsamic Vinegar for the red wine vinegar (because that’s what I had handy) but otherwise followed it exactly.

    Oh. My. Stars. This is DELICIOUS. If I didn’t think it would give me a tummy ache I would have stood over the pot and ate the entire batch. Cannot wait to put this on everything and definitely will be making more.

    Going to try my next batch with some German Johnsons and substitute my homemade hot pepper vinegar this time, to make it spicy. (I have a weird vinegar addiction and have lots of flavored vinegars on hand…)

    Thanks for this easy and delicious recipe. πŸ™‚

  • Reply SonomaGal September 3, 2014 at 10:45 am

    I made this over last weekend. It was so good! Took me much longer to cook down. Amazing how so many tomatoes can cook down to such a small bit of jam. Going to triple my next batch. Thanks for the perfect recipe!

    • Reply Adrianna Adarme September 3, 2014 at 10:47 am

      Right? Definitely double it! Glad it worked out! YAY!

  • Reply Bunny SE August 23, 2015 at 9:37 pm

    5 stars
    I distinctly remembered this recipe from over two years ago… X_X An old fellow at my church has an incredible green thumb, he brings in boxes of produce every Sunday during the summer and lets whomever take whatever. I saw his tomatoes and remembered this recipe, this is soooo going to happen Captain.

    • Reply Adrianna Adarme August 23, 2015 at 10:57 pm

      Oh yayy! This is the perfect recipe for a surplus of tomatoes. Enjoy!

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  • Reply Cathy September 5, 2015 at 12:58 pm

    Do you think this would work for freezing in airtight container?

    • Reply Adrianna Adarme September 5, 2015 at 6:04 pm

      Yes, absolutely. Just make sure it’s freezer safe.

  • Reply VideoPortal March 28, 2017 at 11:24 am

    Prepare a large pot of boiling water. Gently scald the tomatoes, then peel, core and quarter the tomatoes. Use your hands and a sieve to squeeze out the seeds and juice. Set aside the pulp for the jam.

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