This easy Tomato Jam recipe is a sweet-and-savory spread made with fresh cherry tomatoes, thyme, apple cider vinegar, and a touch of red pepper flakes. It's a delicious way to use up summer tomatoes and is perfect on sandwiches, burgers, cheese boards, and more.
Looking for another way to use up fresh tomatoes? Try my tomato galette.
Recipe Summary: Tomato Jam
- ✅ Recipe Name: Tomato Jam
- 🕒 Ready In: 45 minutes (adjust if your cook time differs)
- 👪 Serves: About 16 servings (easy to scale)
- 🍽 Calories: 43 per serving
- 🥣 Main Ingredients: Cherry tomatoes, brown sugar, apple cider vinegar, fresh thyme, red pepper flakes
- 📖 Dietary Info: Vegetarian, make-ahead friendly, freezer-friendly
- ⭐ Why You'll Love It: This easy Tomato Jam recipe is a delicious way to use up fresh summer tomatoes. Sweet, savory, and just a little spicy, it's perfect for burgers, sandwiches, cheese boards, and charcuterie.
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This tomato jam recipe is one of my favorite ways to use up fresh cherry tomatoes at the end of summer. Slow cooking concentrates the tomatoes into a rich, sweet-and-savory spread that's balanced with apple cider vinegar, fresh thyme, garlic, and just enough red pepper flakes for a subtle kick.
Whether you're spooning it over burgers, pairing it with sharp cheeses, spreading it on crusty bread, or adding it to a sandwich, this homemade tomato jam is an easy condiment that makes almost everything taste a little more special. If you're looking for more ways to enjoy fresh tomatoes, try my burrata and tomato salad for a light summer side or this stuffed tomatoes recipe for a hearty, vegetable-forward dinner.
Why you'll love this recipe
- A delicious way to use up summer tomatoes. Fresh cherry tomatoes cook down into a rich, flavorful spread that's perfect when your garden is overflowing.
- Sweet, savory, and just a little spicy. Brown sugar, apple cider vinegar, fresh thyme, garlic, and red pepper flakes create a balanced flavor that pairs with just about everything.
- More versatile than you'd expect. Spread it on burgers and sandwiches, serve it with cheese and crackers, or spoon it over grilled chicken, pork, or steak.
- Easy to make ahead. This homemade tomato jam keeps well in the refrigerator, making it a great condiment to have on hand for quick meals and entertaining.
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Ingredients
- Olive oil. Used to soften the onion and garlic before the tomatoes are added.
- Small onion. Finely dice it so it melts into the jam as it cooks.
- Fresh garlic cloves. Mince the garlic for the best flavor throughout the jam.
- Smoked paprika. Adds subtle smoky depth that complements the sweetness of the tomatoes.
- Crushed red pepper flakes. Just enough to give the jam a gentle kick without making it overly spicy.
- Fresh cherry tomatoes. The star of the recipe! No chopping required: just rinse and add them whole.
- Apple cider vinegar. Brightens the jam and balances the sweetness with a touch of acidity.
- Dark brown sugar. Adds richness and enhances the tomatoes' natural sweetness.
- Fresh thyme. Brings an earthy, savory flavor that pairs beautifully with the sweet tomatoes.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Use different tomatoes. | No cherry tomatoes? This tomato jam recipe also works well with grape tomatoes, Roma tomatoes, or plum tomatoes. Just chop larger tomatoes into small pieces before cooking. |
| Adjust the sweetness. | Swap the dark brown sugar for light brown sugar, granulated sugar, honey, or maple syrup to make a homemade tomato jam that's just the way you like it. |
| Change the herbs and spices. | Fresh rosemary or basil are great substitutes for thyme, and a pinch of cayenne pepper can replace the red pepper flakes if you prefer a little more heat. |
| Make it smooth. | For a smoother tomato jam consistency, let the jam cool slightly, then pulse it a few times in a food processor until it reaches your desired texture. |
| Use a different vinegar or oil. | Apple cider vinegar gives this jam a bright, balanced flavor, but red wine vinegar or balsamic vinegar also work well. You can also substitute avocado oil for the olive oil if that's what you have on hand. |
| Add extra vegetables. | Stir in a finely diced sweet bell pepper with the onions for another delicious way to use up fresh garden produce. |
How to make Tomato Jam
- Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Step 2: Once onions are softened, add the dry spices and garlic, and cook until just fragrant, about 30 seconds.
- Step 3: Add the tomatoes, thyme, brown sugar, and apple cider vinegar, and bring to a boil.
- Step 4: Once boiling, reduce heat to low, and cook for about 30 minutes, giving it a stir occasionally to prevent sticking.
- Step 5: Once the jam is thickened to your desired consistency, remove the thyme sprigs, and discard.
- Step 6: Allow the tomato jam to cool, then store in a glass jar in the refrigerator for up to 2 weeks.
Expert Tips
- Cook low and slow. Let the tomatoes simmer until thick and jammy, stirring occasionally toward the end to prevent sticking as the mixture reduces.
- Taste before serving. Once the jam has finished cooking, adjust the salt, pepper, or red pepper flakes to suit your taste.
- Store it properly. Keep homemade Tomato Jam in an airtight container in the refrigerator for up to 2 weeks, or freeze it for longer storage.
- Make a double batch. Tomato Jam freezes well, so it's a great way to preserve an abundance of fresh summer tomatoes for later.
What to serve with the Cherry Tomato Jam
Tomato Jam is a versatile sweet-and-savory condiment that's delicious on:
- Burgers, sandwiches, paninis, and grilled cheese.
- Cheese boards with goat cheese, burrata, or sharp cheddar.
- Crostini or warm crusty bread.
- Grilled chicken, pork, or steak.
Tomato Jam FAQs
Tomato Jam is made by slowly cooking fresh tomatoes with onion, garlic, brown sugar, apple cider vinegar, herbs, and spices until the mixture reduces into a thick, spreadable consistency.
No! Since this recipe uses cherry tomatoes, there's no need to peel them. The skins soften as the tomatoes cook down into the jam.
Tomato Jam is made with whole tomatoes, giving it a thick, chunky texture. Tomato jelly is made from strained tomato juice, resulting in a smoother, more translucent spread.
Store Tomato Jam in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for longer storage.
If you tried this Tomato Jam or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Tomato Jam Recipe
Equipment
- large soup pot or Dutch oven
Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 5 cups (4 pints) cherry tomatoes
- ½ cup water
- ¼ cup apple cider vinegar (preferably organic)
- ¼ cup dark brown sugar
- 2 sprigs fresh thyme
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onions and sauté, stirring occasionally for 5 minutes, until softened.
- Add the garlic and spices, stir, and cook for 30 seconds.
- Add remaining ingredients, and bring to a boil over high heat.
- Once boiling, reduce to low heat, and cook, stirring occasionally for 25-30 minutes, stirring occasionally so the jam does not stick.
- Once the jam is thickened and jammy, remove the thyme sprigs and discard.
- Allow to cool, then store in airtight glass jar(s) in the refrigerator for up to 2 weeks!
Sharon says
I love this easy tomato jam for using up an abundance of cherry tomatoes from the garden! It's got a great sweet-savory profile, and makes a fun addition to a cheese plate or grilled burgers or chicken.
Robert says
This is my default cherry tomato recipe now. Everybody who tries it loves it. Excellent on toasted fresh sourdough.
Sharon says
So happy to hear this, Robert!
Amanda says
Thank you for the recipe! I used about 8 cups of cherry tomatoes that were frozen over the summer, increasing the other ingredients appropriately. I cooked them from frozen, so it definitely took a lot longer to cook, and even when they were fully thawed it took a long time to cook down. It tasted really great in my samples while cooking, but I kept feeling like it was missing something. I perused a couple other recipes and came upon the missing ingredient: fresh grated ginger! After adding a bunch of that, the flavor was spot-on for me. Thanks again!
Sharon says
So glad you enjoyed the recipe, Amanda!
Stacey says
This recipe turned out quite watery. I followed the directions but had to add another cup of tomatoes. Perhaps it will thicken after refrigerating, but I’m worried it’s too watery.
Sharon says
Hi Stacey, I am sorry to hear this.
Did you cook the jam for the full 30 minutes, and use the full amount of sugar?
It should come out thick and jam like, I have not run into this issue before. With the prolonged cooking time and sugar, it should thicken up quite nicely. If you feel it's looking thin, I would recommend cooking it longer over low heat until it thickens to your desired consistency.
Susie says
What about the tomato skins? Do they remain tough?
Sharon says
Hi Susie. The tomato skins remain, but they aren't tough.
Susie says
This recipe is "Oh my goodness!" good!
Jackaline Campbell says
Hi there, have you tried fresh rosemary in this recipe, I have lots of rosemary in my garden and was wondering how this would taste.
Sharon says
Hi! I have actually recently with herbs from my garden, and I really liked it!
Amanda says
Can this jam be frozen or canned if making larger batches to have it last longer?
Sharon says
Hi Amanda,
Yes to both. I have frozen it for up to 2 months, and it thaws and works well, or can be stirred into sauces or other dishes. As far as canning, a long as you properly seal and sterilize, it should work well!