One of my weird things I love doing is trying new foods in restaurants and trying to recreate them at home. That’s how Tomato Jam became a thing in our house.
My husband and I went to a new restaurant by our house and got the baked brie as an appetizer.
It came with crostini and tomato jam.
And it was incredible!
My foodie mind started trying to figure out what was in it, and I did ask a few questions while at the restaurant (while I’m sure my husband sat quite embarrassed lol).
I think I nailed it though, so he gets to enjoy it anytime 🙂
Here is how to make Tomato Jam
I started with four pounds of tomatoes.
Any tomato will do, I used two pound of heirloom grape tomatoes and two pounds campari.
Cut the tomatoes into inch size pieces and put them into a large soup pot.
Then add a diced onion, white sugar, brown sugar, apple cider vinegar, cumin, coriander, crushed red pepper flakes, and lemon juice.
Stir it together and bring this to a boil, then reduce the heat and let this simmer for 3 hours.
Stirring a few times throughout.
This is what it looks like to start.
After one hour it’s still thin, but has reduced quite a bit.
This is what you’ll see after two hours.
And this is the final Tomato Jam!
We enjoyed Tomato Jam with this with Pan Fried Feta Cheese and crostini.
It would be a great addition to any charcuterie board.
Also we can’t wait to have it with goat cheese on crackers and also with baked brie!
More recipes like Tomato Jam you might like to try…
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Tomato Jam is a great addition to a charcuterie board served with baked brie, feta or goat cheese, crackers, and crostini
- 4 pounds tomatoes of choice
- 1 onion diced
- 1 cup sugar
- 3/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 Tbsp kosher salt
- 1/2 Tbsp ground cumin
- 1/2 Tbsp ground coriander
- 1/2 Tbsp crushed red pepper flakes
- 3 Tbsps lemon juice
Cut the tomatoes into inch size pieces and put them in a large saucepan.
Add the remaining ingredients and bring this mixture to a boil. Reduce the heat to simmer for 2 1/2 to 3 hours, stirring a few times.
Let cool and put in containers and store in the fridge for up to a month. Serve with cheese, crackers, crostini, also a great addition to a charcuterie board.