Quick Sweet Heat Tomato Jam

Quick Sweet Heat Tomato Jam
Makes about 3 cups
Simmer sweet tomatoes with smooth balsamic vinegar and fresh herbs for a jam that’s great as a sandwich spread or when tossed with cooked whole grains. Watch our how-to video.
Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: Serving size: 2 tablespoons, 10 calories (0 from fat), 2g carbohydrates.
Makes about 3 cups
  • 1 pint grape tomatoes, halved
  • 1 3/4 pound tomatoes, peeled* and chopped
  • 1/2 cup balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red chile flakes
Makes about 3 cups
Combine all ingredients in a large skillet. Simmer over low heat, uncovered, until tomatoes break down and the mixture is thick and jammy, about 40 minutes. Cool, remove bay leaf, and refrigerate jam in an airtight container for up to 5 days.

*To peel tomatoes, drop them 2 at a time into a pot of simmering water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins.

Share This Recipe