I love simple ways of elevating an already delicious flavor like that of a sweet ripe tomato. This Tomato Basil Jam has just a handful of ingredients and is so easy to make. You can use this as a crostini topper, in an Italian inspired panini, tossed with pasta or served over top a piece of grilled chicken.
Summer might be over but that doesn’t mean we can’t enjoy the deliciousness that is a tomato. Living in NJ I know a what a good summer tomato tastes like and while tomatoes in the off season aren’t the same, this tomato jam makes it feel like Summer. I love having this on hand to add big flavor to so many dishes.
I know typically when I hear “jam” I automatically think of a sweet condiment not a savory one. After making this one though, I don’t know why I waited this long to make a savory one. Its so simple to make and the flavor is fantastic. Tomatoes, basil, onion, sugar and salt get placed into a pot and simmered on low until thickened. Its that easy!
I used some of this tomato jam to serve with pita chips and the rest I used to make paninis. Oh. My. Let me tell you, go ahead and get yourself some good ciabatta bread, this tomato jam and good fresh mozzarella. Brush the bread with some melted butter, sprinkle with garlic powder and WOW!
The “hardest” part of this recipe is the patience to allow this Tomato Basil Jam to slowly simmer for 2-3 hours. You want to slowly cook out the water in the tomato to thicken the jam and concentrate that amazing flavor. You can leave it a chunky consistency or if you prefer you could pulse it a few times in a food processor. Either way you will love this!
- 10 Tomatoes on the vine, diced
- 1/2 small Spanish or yellow onion, diced
- Big handful basil leaves
- 1/4 cup sugar
- 2 tsp course kosher salt
- Add everything to a pot and simmer on low for 2-3 hours until thickened. Stir occasionally to prevent burning.
You may also enjoy:
Stewed Escarole, Beans & Tomato
Slow Cooker Creamy Tomato Basil Soup with Tortellini
Colleen
I’m making the Basil Tomato Jam now, should it be processed or can I just freeze or how do u store or?
Angela LeMoine
Hi! So it’s not a huge amount so I simply place it into a small jar, keep it in the fridge a d use it up within a few days. You could definitely freeze it or can it per that process.