Tomato Jam (Paleo, Whole30, and Vegan)

Tomato Jam

The perfect condiment for everything- eggs, toast, cheese, avocado!  Paleo, whole30 and vegan compliant. Use it on this Roasted Delicata squash with Eggs recipe!



1 1/2 lb roma tomatoes

12 large fresh medjool dates, de-pitted and chopped (you could also sub 1/31/2 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

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