Avocado toast on repeat? Time for an upgrade! With this tomato jam, your bread gets a whole new flavor kick – fruity, sweet, savory. Perfect as a spread, dip, or even a fun addition to an antipasti platter.
Given the name of my blog Veggie Jam, it felt only right to finally share a jam made from veggies – or in this case, tomato jam. Okay, technically tomatoes are fruit (we all know that by now), but let’s just roll with it.
To be honest, I wasn’t sure how I’d feel about a savory jam. I’ve always associated jam with something sweet. But this one instantly won me over: it’s sweet-meets-savory, perfectly spiced, and incredibly easy to make. Since this homemade tomato jam recipe doesn’t use refined sugar or added pectin, it won’t have that super-thick texture of classic jam – it’s a little looser, which I actually love.
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Ingredient Notes
For this delicious and quick tomato jam, you only need seven simple ingredients – spices included.
The real star, of course, is the tomato. I’ve tested this tomato jam recipe with both cherry Roma tomatoes and regular cherry tomatoes, and both versions get two thumbs up from me.
To round things out, you’ll add apple cider vinegar, garlic, a touch of maple syrup, plus cumin, sweet paprika, salt, and pepper. That’s it – simple pantry staples turning into the most flavorful homemade tomato jam.
Step-By-Step Instructions
Making tomato jam is easy-peasy! In just about 30 minutes, you’ll have it on the (breakfast) table – and most of that time is completely hands-off.
Here’s how to make tomato jam step by step:
- Chop your tomatoes and add them to a saucepan with vinegar, garlic, and maple syrup. Bring everything to a boil.
- Let it simmer with the lid on for about 10 minutes over medium heat.
- Stir in cumin, salt, pepper, and paprika.
- Remove the lid and cook for another 15 minutes, stirring occasionally and gently pressing the tomatoes down until they’re soft and jammy.
- Transfer your jammy tomatoes to a clean jar, let it cool, and store in the fridge for up to 7 days.
How to use homemade tomato jam
- On avocado toast (my #1 recommendation – it’s a game changer!)
- As a dip for veggie sticks or crackers
- Spread on fresh sourdough or my gluten-free oat & buckwheat bread with vegan cream cheese
- Alongside tofu scramble
- On your favorite veggie burger
And if you come up with other fun ways to use this savory tomato jam to upgrade your meals, drop them in the comments – I’d love to hear your ideas!
Variations
- Spicy tomato jam - add about ½ a chopped chili for extra heat
- Mediterranean vibe - stir in dried rosemary and thyme
- Different sweetness - swap maple syrup for agave or date syrup
FAQ
I recommend to go for a tomato jam with cherry tomatoes, because of their naturally sweet, rich flavor. But feel free to use other varieties – the key is that they’re ripe and flavorful.
Up to 7 days in the fridge. For longer storage, you’d need canning – but this is a simple no canning tomato jam recipe.
Absolutely. For a sugar-free tomato jam, simply leave out the maple syrup. In that case, I recommend using cherry tomatoes, since they’re naturally sweeter and more aromatic than most other varieties.
Yes, you can! Just don’t grab the cheapest can on the shelf. Italian varieties like San Marzano or organic canned tomatoes have much more flavor, making them perfect for making tomato jam.
More Sauces & Dips Recipes
If you give this tasty cherry tomato jam a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
PrintRecipe
Tomato Jam
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Breakfast, dip
Description
Avocado toast on repeat? Time for an upgrade! With this tomato jam, your bread gets a whole new flavor kick – fruity, sweet, savory. Perfect as a spread, dip, or even a fun addition to an antipasti platter.
Ingredients
- 3 ½ cup cherry (roma) tomatoes, chopped (500 g)
- 1 tbsp apple cider vinegar or white wine vinegar
- 2 garlic cloves, finely minced
- 2 ½ tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp paprika
Instructions
- Add the chopped tomatoes to a saucepan with vinegar, garlic, and maple syrup. Bring everything to a boil.
- Let it simmer with the lid on for about 10 minutes over medium heat.
- Stir in cumin, salt, pepper, and paprika.
- Remove the lid and cook for another 15 minutes, stirring occasionally and gently pressing the tomatoes down until they’re soft and jammy.
- Transfer the tomato jam to a clean jar, let it cool, and store in the fridge for up to 7 days.
This post is also available in de_DE.
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