Tomato Jam

5 from 9 votes

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

Course Appetizer

Cuisine American

Diet Vegetarian

Keyword cherry tomato jam, tomato jam, tomato jam recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings jar/can

Calories 1076

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.

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.