Homemade Tomato Jam

Author’s Note: I originally published this recipe in May 2021.  It called for coring and de-seeding the tomatoes, which I now find to be completely unnecessary.  While it makes for a very smooth and seedless jam, the tomato jam still turns out perfectly without the labor of coring and de-seeding and potentially sacrificing much of the tomato-ey liquid that should be added to the mixture.  If you’re sensitive to seeded foods or you prefer a smooth and seedless jam for aesthetic reasons, feel free to follow the original method of de-seeding. Just know that you don’t have to.  

“Tomato Jam is a remarkably simple recipe . . . one you can memorize and most of the cooking time is hands off.”

My favorite thing to do in the summertime is to go to the farmer’s market, fixate on like three things, and then buy them in bulk.  Too often I have bought a ton of tomatoes for absolutely no reason at all. So, if there’s one thing I can give you, it’s a tomato dish for sure.  And this tomato jam has a five star rating in my household. You might be wondering why we are making jam instead of all the other dishes you can make with tomatoes like a classic caprese salad or this beautiful Charred Ratatouille and Burrata Toast on Sweet Brown Buttered Pain au Levain. From this point on, you will never look back, I promise. I can guarantee that you will be asking for tomato jam to put on everything. 

Summer always puts me in the spirit of fresh fruits and vegetables and brainstorming about all the ways I can make them the star of my meals. For fresh produce and quality ingredients, I’ll nearly always turn to my local farmer’s market. Hands down, the farmer’s market is the best place to find fresh summer tomatoes with the best flavor. Good quality tomatoes are a staple for salads, burgers, and sandwiches. And, of course, fresh tomato sauce for our pastas and pizzas. But there is so much more you can do with the infamous vegetable-fruit hybrid. Let me introduce you to this Tomato Jam and give you one good reason you should make it: Tomato Jam is a remarkably simple recipe with simple ingredients, one you can memorize and most of the cooking time is hands off. I often get asked whether this Tomato Jam has a sweet flavor. The answer is yes. For some reason, I think people expect it to be savory, but to me even raw tomatoes have a slightly sweet taste compared to other veggies. I would wager that replacing tomato jam with sliced tomatoes on your next sandwich or burger will change the way you make sandwiches for the rest of your life. 

Picking the Right Tomatoes 

Find the freshest tomatoes you can find. Just like any jam, the main ingredients are the fruit and sugar to thicken and give the mixture that jammy, gooey consistency. For this reason, for two pounds of tomatoes, I caution dropping below ½ cup of sugar.  You need it, otherwise you will just end up some version of stewed tomatoes or tomato sauce, which I guess is not terrible but not what we are going for. If you want an even sweeter jam or you have 3 or more pounds of tomatoes, you can increase the sugar to 3/4 cup. 

When choosing your tomato variety, I recommend the most flavorful red Roma tomatoes you can find, but many varieties will work here.  The first time I made this I used one pound of Roma and another pound of Campari tomatoes.  The second time I made this I used a single pound of Roma tomatoes.  I have not tried using heirloom tomatoes or canned tomatoes for this recipe, but I’d be curious to see how that turns out. 

ROMA TOMATOES 

Roma tomatoes are that tomato that I feel like everybody refers to as “regular tomatoes.” Perhaps because they seem to be the most familiar variety in US markets. Roma tomatoes are also known as plum tomatoes but really, they are shaped like eggs if you ask me. Roma tomatoes are those bright red tomatoes that are often used for canning, tomato paste, and delicious tomato sauce. If you just happen to be in Italy and have fresh San Marzano tomatoes, then you’ve hit the jackpot. Daring to use canned tomatoes, grab a can of the San Marzano variety but make sure they are DOP stamped. DOP (protected designation of origin) certifies their authenticity and signifies that they have not been genetically modified in any way. 

Romas have relatively fewer seeds and a lower water content than other tomato varieties (such as the beefsteak tomato). I single-handedly recommend their use for this tomato jam. You cannot go wrong with a bunch of Roma tomatoes. 

CAMPARI TOMATOES 

Campari tomatoes are often labeled as “cocktail” tomatoes. They are deep red, round like a perfect circle, and slightly sweeter and less acidic than other tomato varieties. They are fairly small in size even though they are larger than grape and cherry tomatoes. They tend to have a ripeness and sweetness even when tomatoes are out of season, so a great choice if you don’t have access to local tomatoes or if you’re making this jam out of tomato season. 

How to Turn Tomatoes into Jam 

In this recipe, I have given you everything you need to win your next “tomatoes are fruits” argument. (Are we still arguing about that??) Start with fresh whole tomatoes. The tomatoes coarsely chopped, seasoned, and then slowly simmered into a sweet jam—just like any other fruit that we would turn into a jam or preserves. I find tomato jam to be only slightly savory in comparison with your everyday fruit jam unless you up the sugar content. Unlike other fruit jams, you do not need to add as much sugar to the tomatoes to accomplish the thick, jammy texture, but you can’t omit the sugar entirely. As with everything, fresh ingredients matter, the better. If you have a chance to pick up fresh, local tomatoes from a local vendor or farmer’s market, then you are on the right track. Once chopped, the tomatoes are thrown into a large pot (a dutch oven will do) then seasoned and slowly cooked into a sweet & savory tomato jam (or tomato “jelly” but personally I don’t think jelly sounds as fun).  

While the actual cooking process can take a long time, sometimes over an hour depending on the number of tomatoes you have, the preparation time is short, and the cooking time is nearly 100 percent hands off except for the occasional stirring. If you’re making a double batch, you might opt to use 3 to 4 pounds of tomatoes in which case your cooking time might be closer to 90 minutes (about 1 and a half hours), but well worth it and will likely feed a multitude. Low heat and a steady simmer is the best way to achieve the perfect tomato jam results. Don’t be tempted to turn the heat up too much. With a lot of time and a lot of tomatoes, you’ll have the perfect tomato season condiment. 

Seasoning the Tomato Jam 

I find the seasoning blend I use to be the perfect level of subtle in this tomato jam recipe.  I don’t find any one spice too prominent.  Remember, these spices are there to bring out the flavor of the tomatoes, not overpower it.  I use a combination of fresh ginger, ground cumin, whole cloves, and a stick of cinnamon. You can play around with the add-ins to create your own delicious flavor. 

• For a sweeter tomato jam, increase the sugar or add in different sweeteners, like brown sugar, honey, or maple syrup. You can up the cinnamon or add additional sweet flavors like tossing in a vanilla bean.  
• For a spicy tomato jam, add red pepper flakes, cayenne pepper, or fresh or dried chili peppers.  
• For a savorier tomato jam, I wouldn’t decrease the sugar too much as you risk not getting that jammy consistency but play around with the spices and seasonings — black pepper and/or white pepper would be interesting additions. You can add in some umami flavors like soy sauce or throw in a clove or two of fresh garlic. 

Ways You Can Use Tomato Jam (Spreading the Tomato Jam Love) 

You can use tomato jam on anything you would use jam for. So, in my case, that is everything from eating it with cheese and crackers to smothering it all over chicken or turkey pieces for a jam-based sauce.  Of course, you can eat it on bread and biscuits as you would with fruit jam or preserves. The one thing I love about this recipe is that it brings a unique flavor that is unexpected. Tomatoes are common summer ingredients and quite often used to top our favorite sandwiches and summer dishes, but nobody expects the taste of a sweet tomato jam. It’s a pleasant surprise that doesn’t require any fancy techniques. 

TURKEY WINGS WITH CARAMELIZED ONIONS AND TOMATO JAM 

I used my first ever batch of tomato jam to coat Turkey Wings with Caramelized Onions.  I made this on a whim so there’s isn’t really a recipe for it, but it’s very simple and I would imagine you can use this method for chicken pieces alike.  I started by caramelizing some onions.  I then mixed the tomato jam with the caramelized onions and coated the turkey wings with it before slow roasting them in the oven. 

GRILLED TOMATO JAM SHRIMP 

Another impromptu creation with hardly any steps.  I don’t think a real recipe is needed here.  I simply tossed the shrimp in the tomato jam with some honey to make the jam even sweeter (optional) and then broiled them in a cast iron skillet. You can actually grill them if you want. 

BURGERS, SANDWICHES & PANINIS 

Hands down, this has to be one of my favorite ways to use tomato jam. Spread the jam on the toasted bread before topping your favorite sandwich or burger and thank me later. I especially love this for us who don’t care for mayonnaise as a condiment.  I did this with a BLT sandwich with fresh basil and then proceeded to eat a BLT every day for like a week (okay, actually like 3 days because I ran out of bacon). I am confident that tomato jam paired with any sandwich that has fresh herbs will not disappoint. 

CHEESE & CHARCUTERIE BOARDS 

If you ask me, the spreads and jams on a charcuterie board are underrated and underappreciated.  Homemade tomato jam on a cheese or charcuterie board will not go unnoticed. I could see homemade tomato jam pairing very nicely with a Spain-inspired board paired with some olives, chorizo, and Iberico cheese. 

Other Tomato Recipes You’ll Love 

If by chance you still have a ton of tomatoes you need to use or you just can’t get enough of tomato season, then you have come to the right place. Some of my favorite recipes use fresh tomatoes like this Charred Ratatouille and Burrata Toast or this Cod in Curry. If you’re in a taco mood, these Lump Crabmeat Tacos with Burnt Heirloom Tomatoes and Pine Nut & Chile de Arbol Salsa are also a whole vibe.