Tomato Jam is a thing. And currently, it is MY thing because I can’t stop making it.
It’s a sweet and tangy jam with some warming spices like ginger and cinnamon as well as cumin to keep it balanced. Usually, sweetened with tons of sugar, I used dates instead.
You can put this stuff on basically everything. Egg? Jam. Salad? Jam. Vegetables? Jam. Meat? Jam. You get the idea. It goes really well with your favourite cheese as well as avocado toast. Huzzah!
Are you ready to give it a go?
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This jam couldn’t be easier to make. You add all of the ingredients to a pot and simmer. As a bonus your house smells amazing too. If you choose to use honey or maple syrup instead of the dates then you will need to simmer for longer. The liquid sweetener give the jam a smoother, more jam like texture while the dates give it a thicker texture. I like both versions but made this jam a lot while I was on Whole 30 so used the dates more often. You can also add cayenne or chili flakes to spice it up if you want!
Looking for more sauces, spreads or dressings? Try these:
Thai Almond Butter Sauce (whole30, paleo, vegan)
Almond, Cilantro Miso Dressing(vegan)
Avocado, Green Apple, and Jalapeno Sauce(whole30, paleo, vegan)
Green Honey Dressing (paleo)
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Tomato Jam (Paleo, Whole30, and Vegan)
The perfect condiment for everything- eggs, toast, cheese, avocado! Paleo, whole30 and vegan compliant. Use it on this Roasted Delicata squash with Eggs recipe!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: paleo, whole30, vegan
1 1/2 lb roma tomatoes
12 large fresh medjool dates, de-pitted and chopped (you could also sub 1/3 –1/2 cup maple syrup but be sure to cook it down for longer)
1/4 cup balsamic vinegar
1 garlic cloves, minced
1/2 an onion, finely diced
1 tbsp finely grated ginger
1 tsp salt
1 tsp cumin
1/4 tsp cinnamon
1/8 tsp ground clove
*optional pinch of cayenne or red pepper flakes
Add all of the ingredients to a medium pot. Bring to a boil over medium heat, stirring often. Turn the heat down to a simmer and cook for 45 minutes. It should reduce and turn into a jam like consistency. Store in a jar in the fridge for up to a week.
*If you use maple syrup to sweeten, it will take longer(about an hour and 15 minutes) to cook down and create the jam like consistency.
**This recipe was inspired by Mark Bittman’s Tomato Jam.
Keywords: tomato, jam, whole30, paleo, vegan, gluten free, dairy free
Maybe this is a dumb question, but should the tomatoes be cored and diced?
Sweet Lizzy says
Hi Vanessa! Not a dumb question at all. I did not core them but i did chop them up a bit before adding to the pot.
Thank you! I made this a couple weeks ago and LOVED it! I put it on everything (and made your delicata egg dish twice) until it was gone. I actually think I may make another batch today…going to go weigh my tomatoes to see if I have enough for a full batch. 🙂
Sweet Lizzy says
Yay!! This makes me so happy!!!
do you peel the tomatoes