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. The aromatics I’m adding are just adding to the savory factor to help balance it all out.
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:
- use it on a sandwich
- mix it into cooked rice
- use it to top grilled fish
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.
How do you make tomato jam?
- Prepare the tomatoes. Hull and roughly dice the tomato, making sure to cut out any soft spots or blemishes.
- 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.
- 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.
- 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.
Did you make this recipe? Let me know on instagram!
Looking for more tomato recipes? Here are some of my favorite: