Tomato Jam Recipe
I LOVE tomatoes, but I hate ketchup.
Is that normal? Am I the only one?
I think not — and that’s why I am sharing this. Because this sweet, tart and tomatoey gem is our new house favourite on everything from burgers to cheese and crackers.
(Click the title below for a printable version of the recipe.)
: Tomato Jam
: Tomato Jam – -sweet, tangy & homemade! The perfect alternative to ketchup
- Tomatoes – 3 lbs
- Brown Sugar – 1 C
- Honey – 1/3 Cup
- Apple Cider Vinegar – 1/3 Cup
- Salt – 1 1/2 tsp
- Fresh Ginger, grated – 1 tsp
- Chili Flakes -
- Ground Cinnamon – 1/2 tsp
- Ground Cloves – 1/4 tsp
- Core and chop the tomatoes into 1″ wide wedges. (If using grape or cherry tomatoes, leave them whole.)
- Combine all ingredients in a large saucepan and bring to a rolling boil over med-high heat. Reduce to a quick simmer and cook for 1-2 hours, until it is thick and syrupy.
- Cool and store, covered, in the refrigerator. Will keep for several weeks.
Notes:
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Diet type: Vegan
Number of servings (yield): 12
Copyright © © 2009-2011 Island Vittles/Theresa Carle-Sanders. All rights reserved. Don’t steal – Karma’s real.
When I was little I refused to eat tomatoes but dumped ketchup on everything. I was convinced it was a veggie. Now I am like you, I really don’t like ketchup but love tomatoes! I have had tomato jam a few times and really enjoy it. Its great on fried eggs!
I hate mass produced ketchup as well. I only like one or 2 organic brands (like is a strong word … tolerate is more accurate) and German curry gewurz, which is a very specific thing and not good on everything. (But when it’s good, boo-yah!). That said, your tomato jam looks superior to any ketchup I have seen in the store – I love its chunky, glisten-y look … I can imagine many uses for this!
This sounds amazing! I think I will have to try this but canning it for long term storage. Thanks for sharing and you’ve been buzzed!
This looks great – I’m trying to find ways to use up all of our tomatoes when they start ripening and this sounds perfect =)
If we get a good crop of tomatoes out of our yard this year, I will definitely make some of this!
Tart with a bit of spice….looks wonderful. I don’t think I’ve ever had tomato jam.
That is a great recipe! I really like it…I just made something very similar but it was to go on a flank steak as a sauce. I think I have to try this out to see how it works too
I do like ketchup on a burger – but I am a tomato fiend. Loving this chutney and thinking I could just spoon-feed it to myself.The spices are grand and my tomatoes should be in – soon. (Oh and made your chocolate gelato – huge success!)
ooh…I must try this!
This is so much more complex than ketchup… I love the sweet, spicy, and acidic flavors you have going on!
Thanks Tiffany — have a great weekend!
Wow, I could have a lot of fun with this. Sweet, tart, tangy and fresh and a perfect canvas for some spices. Plus you can package it up and give it away. Thank you!!
Wow. Great website and thanks for this recipe. Especially lovely after eating your tomato jam pastry with our cappuccino the minute we got back from the market. I’m bookmarking the blog and it will be one of my regulars. Also love the photos of our island and people. Great work, Theresa!
Thanks for stopping by my table this am Santa, I`m glad you enjoyed the bun! Theresa
I made this Tomato Jam over the weekend with a windfall gift of several pounds of homegrown Roma tomatoes. It’s complex flavors came through brilliantly. We enjoyed some as a snack on French bread with cheese. Then for dinner, we slathered a generous coat on baked chicken thighs and it functioned nicely as a BBQ sauce substitute. Thank you for sharing this keeper of a recipe!
[...] used day-old foccacia bread and filled it with grated aged cheddar, bacon, tomato jam and a light spreading of mayonnaise and then toasted it on a grill pan with a small cast iron [...]