Make this quick and easy, tangy & sweet tomato jam in just minutes. It’s delicious spread on toast, with cheese & crackers, or on bruschetta.
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!
Why This Recipe Works
- Using a combination of both brown sugar and honey adds the perfect amount of sweetness to this savory tomato jam.
- Balsamic vinegar adds a wonderful tangy brightness.
- Whole garlic cloves and fresh basil, add savory elements that compliment the tomatoes perfectly.
How To Make Tomato Jam
- Heat oil and saute the tomatoes until soft.
- Add crushed garlic cloves. Season and cook for a minute more.
- Add the honey, brown sugar, balsamic vinegar, and basil.
- Reduce until thickened.
- Serve and enjoy.
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.
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.
Erren’s Top Tips
- 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.
Storing Instructions
Store this tomato jam in an airtight container in the fridge for up to 1 week.
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Let’s Make Tomato Jam
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
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.
Donna R says
I cannot say how day and yummy this was. Such a perfect recipe for those end of season tomatoes. I served it on warm crostini with some goat cheese for topping. Folks looks loved it! Thanks for so many great recipes that even I can make well. Your instructions and tips are amazing.
Erren's Kitchen says
Donna, that is so wonderful! Thank you so much for your feedback and for using my recipes. Your support is appreciated!! 🥰