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Tomato Jam

Prepare for sweet tomato rapture.

Make this recipe your very own with whichever herbs you prefer and just the amount of spicy heat you can take. Then, serve it up as the secret ingredient that transforms your favorite recipes from everyday to dynamite. Layer it onto a grilled cheese, spoon it on roasted pork tenderloin, serve it as a bruschetta topper with creamy ricotta, or smear it onto a fresh wedge salad. Use it as a garnish for everything from scrambled eggs to soup. Or, knock socks right off by dolloping it onto buttery pound cake toasted lightly on the grill.


Yield: 1-2 cups, Prep time: 10 minutes, Cook time: 1 hour


3 large ripe tomatoes, approx. 1.5-2 lbs.
1 small white onion
¾ cup sugar
1 tsp. kosher salt

½ tsp. red pepper flakes
½ tsp. black pepper
juice of 1 lemon


Prep your ingredients: remove the stems and dice the tomatoes, mince the onion, juice the lemon.

Stir together the tomatoes, onion, sugar, salt, red pepper flakes, black pepper, and lemon juice in a large saute pan; bring to medium-high heat.

 Let cook for 1 hour until there is minimal moisture in the pan. Stir frequently to prevent burning at the bottom. **Reduce the heat and stay close the last 10 minutes because without a lot of moisture and all the sugar, the jam can easily burn.**

Serve warm or allow to cool completely and store in the refrigerator.

Tips + Tricks

**If you double this recipe, prepare for it to take twice as long.