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


  • 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


  1. Heat 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.
  2. You can can this recipe, or store in fridge for up to 2 weeks. (it wont last that long!) :)

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