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Tomato jam in glass bowl next to knife.

Simple Roasted Tomato Jam

Turn ripe summer tomatoes into a sticky, sweet-and-savory slow-roasted tomato jam. Serve it with crostini appetizers, enjoy it at breakfast with eggs, or slather it on a sandwich. It's so versatile and requires just a few simple ingredients.
5 from 7 votes
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 95kcal
Author: Becca Mills

Equipment

Ingredients

  • 2 pounds Roma tomatoes
  • 3/4 cup granulated sugar
  • 1 teaspoon coarse kosher salt or to taste
  • 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.
  • Cut the stem end off of tomatoes. Then, halve the tomato the long way, and halve each side again, proceeding to dice them into about 1-inch pieces. In an oven-safe dutch oven or braiser, toss the tomatoes with the remaining ingredients.
  • Place the uncovered pan in the oven and bake for approximately 2 hours, stirring every 30 minutes. After an hour and a half, I suggest checking the jam every 15 minutes or so for your desired doneness. Run a spoon down the middle of the jam, if the line holds, it's ready, if liquid seeps into it, continue roasting.
  • Once the jam has reached your desired consistency, remove it from the oven and let it cool for 10-15 minutes in the pan; it will thicken slightly as it cools.
  • Cool completely before transferring to a glass jar for storage, or serve as desired. The jam will keep in an airtight container in the fridge for about 2 weeks. This is not a canning recipe.

Video

Notes

Add more or less cinnamon as desired; more for a sweeter, warmer taste, less for a more savory taste (I'd recommend using at least 1/4 teaspoon!)
This recipe makes approximately 3/4 cup. 
Recipe Changes (last updated 8/11/21):
  • Reduced sugar by 2T
  • Reduced salt from 1 T to 1-2 tsp (halved)
  • Increased from 1.5 lbs tomatoes to 2.
  • Changed recommended cooking pan. See post for details.

Nutrition

Serving: 2TBSP | Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 276mg | Fiber: 1g | Sugar: 22g | Vitamin A: 963IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg
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