Tomato Jam

Make this quick and easy, tangy & sweet tomato jam in just minutes. It’s delicious spread on toast, with cheese & crackers, or on bruschetta.

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This tomato jam was inspired by an Italian Bruschetta I had at a restaurant. Instead of fresh tomatoes and mozzarella, they used a sweet and savory tomato garlic jam and burrata cheese. It was outstanding and just knew I needed to try to recreate it! The sweet and tangy flavors mixed with the savory elements you just don’t expect in a jam are truly delectable and I hope you enjoy it just as much as I do!

This small-batch jam comes together in minutes not hours as I’ve seen in other recipes. Making it the perfect quick and easy condiment that’s perfect for entertaining. Why not check out my Burrata Crostini recipe which uses this very jam!

Ingredient Notes

• Olive Oil: Olive oil is my first choice for this recipe, however, you can use any other vegetable oil available to you.
• Tomatoes: Cherry tomatoes are a great choice for this recipe, you can also use grape tomatoes, baby plum tomatoes or even chopped bigger tomatoes. Just make sure you use fresh not canned.
• Garlic: This recipe uses whole, crushed garlic cloves – eight of them. I wasn’t sure how people would feel about the whole garlic in the jam so I’m making it optional once cooked, but my husband and I thought it was delicious keeping them in. You can always try it and fish them out later or you can also use chopped garlic.
• Honey: Honey adds the perfect amount of sweetness to the jam, you can use pure honey (AKA runny honey), organic, or raw honey.
• Brown Sugar: Brown sugar is fantastic as it has a wonderful caramel flavor. It can be replaced with dark brown sugar.
• Balsamic Vinegar: The sweet tang of balsamic vinegar works perfectly in this jam, but can be replaced with apple cider vinegar or white wine vinegar in a pinch. If you use white vinegar you may want to use less as it has a stronger acidic flavor.
• Basil: The sweetness of fresh basil is ideal for this recipe, but you can use any herb you think works best.

Step By Step Instructions

Clean and dry your tomatoes well.

Slice the tomatoes in half. This will allow the flesh of the tomatoes to cook into the jam.

Heat olive oil in a pan and add tomatoes and cook until slightly softened. ook until softened.

Add the crushed garlic cloves and season with salt and pepper. I used a good teaspoon of sea salt the enhance the savory elements in the dish.

Pour in the vinegar and honey. If you use raw honey, you just have to give it longer to melt into the mixture.

Stir in the brown sugar.

Add the basil.

Continue cooking uncovered, stirring often, until it reduces to a thicker consistency. It should resemble a slightly runny jam, but that’s looser and easier to stir than a set jam. It will thicken more as it cools.

At this point, you can remove the garlic if you’re not using it in the jam.

Allow the jam to cool for about five minutes before transferring it to an airtight container or jar.

Allow to cool and set before serving.

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Let’s Make Tomato Jam

A savory, sweet, and tangy cherry Tomato Jam that’s flavored with garlic, basil and balsamic vinegar.

5 from 9 votes

Prep10 minutes minutes

Cook20 minutes minutes

Total30 minutes minutes

Serves: 1 jar/can

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Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1½ pounds cherry tomatoes about 2 pints, halved
• ▢ 8 cloves garlic peeled and crushed whole
• ▢ salt and pepper to taste
• ▢ 6 tablespoons brown sugar packed
• ▢ 6 tablespoons honey
• ▢ 1 tablespoon balsamic vinegar
• ▢ 4-6 leaves of basil chopped

US Customary – Metric

Instructions

• Heat the oil in a large skillet over medium high heat
• Add the tomatoes and cook until they begin to soften. Add the garlic and season with salt and pepper. Stir to combine and cook another minute.
• Add the honey, brown sugar, balsamic vinegar, and basil. Stir to combine and allow it to melt together while continuing to stir occasionally.
• Continue cooking until it has reduced down to a thick, slightly sticky, and sweet consistency it should resemble jam, but be a bit looser and easier to stir.
• At this point you can remove the garlic if you’re not using it in the jam.
• Allow the jam to cool for about five minutes before storing it in an airtight container in the fridge for up to 1 week.

Tips + Notes

• Keeping the whole garlic in the finished tomato jam is optional. It can be removed once the jam cooked.
• Be sure to half your tomatoes to allow the flesh to cook into the other ingredients.
• If using larger tomatoes, chop them into bite sized pieces.
• Cook the mixture, uncovered to allow it to reduce properly.
• Stir often to keep the mixture from sticking to the pan.
• Reduce until the mixture resembles a runny jam. You don’t want to reduce it until it looks like the finished product. It will continue to thicken once cooled.
• If you prefer a smoother jam, puree the mixture in a food processor while warm until smooth and the skin breaks down.

Nutrition Information:

Calories: 1076 (54%)| Carbohydrates: 212g (71%)| Protein: 9g (18%)| Fat: 29g (45%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 21g| Sodium: 108mg (5%)| Potassium: 1759mg (50%)| Fiber: 6g (25%)| Sugar: 193g (214%)| Vitamin A: 3329IU (67%)| Vitamin C: 163mg (198%)| Calcium: 190mg (19%)| Iron: 6mg (33%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Appetizer

Cuisine:American

Diet:Vegetarian

Keyword:cherry tomato jam, tomato jam, tomato jam recipe

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