Tomato Jam

Deb Crane


This is a simple recipe full of taste! I found it in an old Bon Apetit magazine. It is so good! Spread on your Bruschetta. Use it in place of sliced tomatoes on sandwiches.....the possibilities are endless!


★★★★★ 3 votes

2 1/4 cups


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1 Tbsp
olive oil
1 c
chopped onions
1 clove
garlic (more if wanted)
2 can(s)
(14 ounce ea.) diced tomatoes in juice
1 Tbsp
1/2 tsp
thyme, dried
1/2 tsp
course ground kosher salt
1/4 tsp

How to Make Tomato Jam


  • 1Heat oil in a pot. Caramelize onions and add garlic during the last minute of caramelizing the onions. Add tomatoes with their juices,sugar,thyme,salt and pepper. Cook over medium/high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups.
  • 2You can can this recipe, or store in fridge for up to 2 weeks. (it wont last that long!) :)

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About Tomato Jam

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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