Turn ripe summer tomatoes into a sticky, savory roasted tomato jam. Serve it with crostini appetizers, at breakfast with eggs, or with roasted veggies at dinner. It’s versatile and requires just a few simple ingredients.
Although it’s September, pumpkin everything is appearing all over, and fall routines are back in the swing of life, it’s still summer for a couple more weeks.
So you bet that means I’m using all the fresh summer produce I can, especially before all the fresh flavors disappear in the Minnesota winter.
This Simple Roasted Tomato Jam is really easy to make, it just requires some extra roasting time in the oven to let the juices caramelize and to break down those plump tomatoes.
The tomatoes themselves are mixed together with some sugar, salt, cinnamon (use more or less depending on how sweet/warm you’d like your jam!), a dash of red pepper flakes, and some apple cider vinegar – it helps the tomatoes break down the sugar.
Then what?
As I said, it all roasts together for about 2 hours. You will want to line the pan with foil and try not to use too large of a baking sheet because the sugars will caramelize and may stick to your pan. It is key – as tempting as it is – to not let it roast for too much longer than recommended, or the jam will become super sticky and thick when it cools.
Simple Roasted Tomato Jam turns out to be slightly sweet mixture with a surprising amount of texture. The skins are left on the tomatoes, but they still break down and become soft, adding volume and a bit of chew to the jam.
Really, it’s end-of-summer perfection. Whether it’s spread on a crostini and cheese appetizer, toast with eggs, or eaten by the spoonful, you cannot go wrong.
Looking for a specific recipe to use it in? This Pesto Tomato Burrata Spread is SUCH an easy, flavorful appetizer!
Simple Roasted Tomato Jam
Equipment
Ingredients
- 1 1/2 pounds plum tomatoes
- 3/4 cup + 2 TBSP granulated sugar
- 1 TBSP kosher salt
- 1/8-1/4 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes
- 1/4 cup apple cider vinegar
Instructions
- Pre-heat oven to 375°F. Line a lipped, medium-sized baking sheet with foil. Cut the ends off of tomatoes and quarter them. Toss with remaining ingredients and spread evenly on baking sheet.
- Bake for approximately 2 hours, give or take 15 minutes, and stirring 1-2 times during the cooking process. As mentioned, sugars may over caramelize in the corners – this is ok, and you may stir some of it in. Remove from heat and let cool slightly. The jam will thicken as it cools, so take care to not roast too long or it will become extra sticky and thick once it does cool
- Serve as desired such as with crostini, with eggs at breakfast, or on a cheeseboard. Enjoy!
Lisa Q
I love this recipe! I made a 4x batch with last-if-the-season tomatoes, but omitted the red pepper flakes so the kids can enjoy it. Next time I will reduce the salt by half (it was too salty for my taste) and keep the red pepper flakes for a good added kick. It was delicious as a spread on a turkey and fresh mozzarella sandwich!
Becca
I love it – tomato jam to last! Sounds amazing on that sandwich, too. Thanks for sharing, Lisa!
Jacqueline
I am making your burrata pesto tomato jam appetizer for Christmas, and I made some of the tomato jam today with store bought Roma tomatoes (you know the kind you find in December? Not garden fresh…) This turned out delicious! What a sweet, salty, sticky jam! I know it will be great with the pesto and burrata!
Becca
So awesome to hear, Jacqueline! I totally get the need to use canned tomatoes this time of year too – Minnesota doesn’t deliver garden fresh tomatoes in winter either 😉 Merry Christmas!
Bonnie
Do you think you could freeze this ? I’d love to have
It in the fall and winter but have tons of tomatoes
To use up.
Becca
Ooo such a good question! I haven’t done it myself, but I’d imagine you could.
Stephanie Dougherty
Hello! I made this tonight and it is very watery. Is all of the juice supposed to evaporate? I was expecting it to come out more like a chunky apple butter. Is this right?
It still smells delicious!!
Thank you!
Becca
Hi Stephanie – I’m so sorry to hear that! It is supposed to evaporate and become pretty thick and sticky once it’s cooled. I wonder if your tomatoes were extra juicy? What kind did you use? Did it thicken up any after it cooled? I’m happy to continue troubleshooting with you.
K
I tried this today and unfortunately it did not turn out:/ I stirred after 45 mins and it looked great, but at the 1.5 hr mark I went to stir it and it was already overcooked. Way past the jam consistency and the Pan is covered in black charcoal! Ha. I managed to save some of the tomatoes which I think I can still use w an omelette, but not sure where I went wrong. Must’ve cooked too hot :/ Bummer!
Becca
I’m so sorry to hear that! Do you have an oven thermometer?
Jen Otto
I’ve made this multiple times and it is always delicious!! Its awesome on pesto chicken sandwiches and makes an out of this world BLT!!
Becca Mills
YUMMY! I’m so glad to hear! Thanks so much for leaving a review, Jen, I really appreciate it!