Sauce Essentials: Sweet/Savory Tomato Jam

Andy Anderson !


I have been using this recipe for years, and besides a few minor alterations, it is the same tomato jam that I discovered way back when.

I love it on crackers, meatloaf, steaks; even hotdogs. It is a very versatile jam.

So, you ready… Let’s get into the kitchen.


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5 Min
40 Min
Stove Top



  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 2 medium
    shallots chopped finely
  • 1 clove
    garlic, minced
  • 14.4 oz
    diced tomatoes, 1 can
  • 14.4 oz
    diced, fire roasted tomatoes, 1 can
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    rice wine vinegar
  • 1/2 tsp
    ground cumin

  • 1 tsp
    lemon juice, freshly squeezed
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

How to Make Sauce Essentials: Sweet/Savory Tomato Jam


  2. One of my favorite brands of canned tomatoes is Cento, another good brand is Hunts. Both deliver good consistent tomato flavor.
  3. Gather your Ingredients (mise en place).
  4. Add the olive oil to a saucepan over medium heat.
  5. Add the shallots, and cook until they begin to soften, about 3 – 5 minutes.
  6. Add the garlic, and cook until fragrant, about 60 seconds.
  7. Whisk in all the other ingredients; except the items labeled: Additional Ingredients.
  8. Bring up to a simmer, and then cook until most of the excess liquid is evaporated, and the jam is nice and thick, about 35 - 40 minutes.
  9. Puree in a food processor, then add the lemon juice, and season with salt, and pepper, to taste.
  10. Allow to cool, then place into a non-reactive, tightly sealed container, and place in the fridge.
  11. Chef’s Note: It should remain fresh for several weeks.
  13. During the holidays, I will take a cracker, smear with some cream cheese, and then add a dollop of this tomato jam on top. In addition, it works well as a topping for burgers, steaks, and meatloaf. Enjoy.
  14. Keep the faith, and keep cooking.

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