This quick tomato jam recipe is a savory summertime condiment that whips up in less than 30-minutes! It's great when chilled and spooned over creamy burrata cheese, or you can also serve it with crackers and goat cheese, or on top of burgers too!
- Cherry Tomatoes Are at their peak in the summer time! They are so sweet and delicious, and when cooked down into jam, their flavor is even more pronounced. You can also use a mix of red, yellow and orange cherry tomatoes for a pretty presentation! Or Roma tomatoes work too!
- Garlic One clove will do the trick, but if you like your jam even more garlicky feel free to up the quantity.
- Honey I like to add a little honey to this recipe to create a syrupy consistency right out of the gate. It prevents the need from having to cook the tomatoes down for a longer period of time to get the same effect. you'll stir in to the jam once the tomatoes cook down and release their juices.
- Herbs de Provence Is one of my favorite spice blends to pair with tomatoes. You can find Herbs de Provence online in case your grocery store doesn't sell it. I usually buy the large crocks and keep it on my counter since I use it in so many recipes!
- Salt and Pepper to Taste This will heighten all the flavors of the jam and balance out the sweetness.
- Balsamic Vinegar Be sure to buy a good quality balsamic vinegar for this. The flavors will be better! It should be thick and fragrant. Lesser-quality balsamic vinegars can be mixed with white wine vinegar and have other flavorings added to it to make it appear like the real thing, but when it comes to a simple recipe like this with minimal ingredients, accept no imitations! Go for the real thing. I absolutely LOVE the vinegars (and oils!) from a local Californian producer called Pasolivo. They make a Basil Plum Balsamic Vinegar which is fantastic!
- Burrata Cheese In the summertime a ball of Burrata cheese with a drizzle of balsamic glaze and this tomato jam is a fantastic first course idea! Especially when it is too hot to cook!
- Fresh Basil The basil is a wonderful way to garnish the jam, either sliced into dainty julienned ribbons or torn for a more rustic look.
- Grilled Ciabatta Bread This appetizer idea pairs beautifully with my Mixed Grill Recipe, and while you are heating up the BBQ you can grill off a few slices of ciabatta bread to go with your appetizer. Just brush it will olive oil first, and grilled and serve!
Cooking the Tomatoes Down
- How far you cook the tomatoes down is up to you.
- The longer they simmer, the more they reduce and the sweeter and more pronounced the flavors will become.
- I like to cook them long enough so that they get a jam-like consistency, thanks to the honey, but not too long that they all fall apart. It should take 10-15 minutes for the tomato jam to thicken properly.
- I think it's nice to retain a few whole tomatoes for texture.
- Be sure to use a large non-stick skillet as well. A large skillet will help the tomatoes spread out and breakdown quicker, and the non-stick properties will make your pan a lot easier to clean too!
Issues with Tomato Jam Thickening
- If your tomato jam is runny and not thickening, it most likely could be the moisture content in the tomato flesh.
- A quick way to fix this is with a corn starch slurry. One tablespoon of cornstarch to one tablespoon very cold water. Mix with a fork until combined.
- Then heat the tomato mixture until bubbling, then slowly pour in the slurry, whisking until you have reached the desired consistency.
- Allow to cool (it will continue to thicken as it cools) and keep in the refrigerator until ready to serve.
Serving Ideas For Your Tomato Jam:
- My favorite way to serve this jam is chilled, spooned over a ball of fresh Burrata cheese, a drizzle of balsamic glaze, and freshly torn basil. Serve some grilled Ciabatta bread toast on the side.
- But you can also serve it along side some fresh goat cheese and crackers too! Place the goat cheese on a rectangular platter and spoon the tomato jam on to and garnish with thyme sprigs for a pretty and easy appetizer idea.
- Or grill a wheel of brie for a few minutes on each side, and serve it with the jam and some grilled baguette slices.
- Or serve it on top of some avocado toast with a scrambled egg. Or as a spread on some pesto, mozzarella sandwiches, on olive bread, is also a great combo too!
- It's also great alongside of grilled chicken or topped on burgers too!
More Great Summer Recipes
- Homemade Lemonade
- Peach Tarte Tatin
- Salted Caramel Ice Cream
- Plum Crumble
- Traditional Potato Salad with Bacon
- 1 lb (453g) Cherry Tomatoes
- 1 (15 ml) tablespoon Olive oil
- 1 garlic clove, sliced
- Salt and Pepper to Taste
- 1 ½ teaspoon (7.5ml) honey
- ½ teaspoon (2.5ml) Herbs de Provence
- 1 teaspoon (5 ml) balsamic vinegar
- 1 ball of Burrata Cheese Per Person
- A drizzle of Balsamic Glaze per person
- Fresh Basil for garnishing
- Heat olive oil in a non-stick skillet. Once hot add the cherry tomatoes and the garlic.
- Season with salt and pepper to taste.
- Cook the tomatoes and garlic for a few minutes, shaking the pan periodically to flip.
- Once the tomatoes begin to soften, press them down gently with a potato masher.
- Once they start to break apart and release their juices add the honey, Herbs de Provence and balsamic vinegar.
- Continue to cook down until syrupy and thickened.
- OPTIONAL: For a spicy kick add a little red pepper flakes to taste.
- Allow to cool slightly.
- Then transfer to a jam jar and refrigerate until chilled.
- Place a ball of burrata cheese on a plate, pull it open with two forks and drizzle a littler balsamic glaze on top.
- Spoon the tomato jam on top, and garnish with torn basil leaves.
- Serve with grilled ciabatta bread.
This tomato jam is also great served on top of burgers or grilled chicken too!
Or serve it with crackers and goat cheese as well.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 84mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g