Say Goodbye to Tomato Season with Spicy, Savory Tomato Jam

There’s no doubt about it: Tomatoes thrive in the summertime. Their sweet, savory, and fruity flavors are in full bloom, making them a lovely addition to really any sandwich or salad or—my personal favorite—simply sliced thick and topped with a sprinkle of sea salt. Sadly, though, all good things must come to an end, which includes tomatoes’ peak growing season (May through October). Fortunately, our Spicy Tomato Jam will “preserve” that last batch of summer tomatoes for a few more weeks. Literally.

The idea for tomato jam might sound a little odd, but tomatoes are actually a perfect candidate for jam. They’re a fruit, after all. They’re also rich in glutamates, which is the amino acid that provides umami (more on that later). When turned into jam, tomatoes hit all the flavor and texture notes: sweet, sour, spicy, gooey, and sticky.

Technically any tomato can be jammed, but we prefer using Romas (aka plum), as they tend to be meatier. The concept is simple: Combine your ingredients in a 12-inch nonstick skillet and cook until thick and, well, jammy. Sugar and vinegar give this jam that sweet-and-sour profile, which is then wonderfully balanced with garlic, jalapeño, fresh ginger, and star anise. There’s also an unexpected ingredient: umami-packed fish sauce. I promise your jam won’t taste fishy. As the jam cooks down, it will take on a mysteriously deep, earthy, and spicy flavor.

Once you have your tomato jam, you may be wondering what to do with it. Here are a few ideas: 

1. Spoon it over fried eggs.
2. Spread it on sandwiches. (It makes a great substitute for fresh tomatoes in a BLT!)
3. Add it to your cheeseboard. (It pairs best with sharp cheddar!)
4. Add zip to your meatloaf or burger meat.
5. Put it in your omelet or frittata.
6. Jazz up your pizza or flatbread.

The best part? Our tomato jam will last in your refrigerator for three weeks, giving you ample time to savor the last of those summer tomatoes before we have to bid farewell until next year.

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