Try this tomato jam recipe on burgers or with a savory breakfast. It's a great way to use up summer tomatoes!
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Nothing says summer like a homemade tomato jam. This easy tomato jam recipe from Make it Paleo II captures the bright, fresh flavors of the season for enjoying all year long.
Using a combination of Roma tomatoes, onion, balsamic vinegar, maple sugar and a blend of warm spices, this jam comes together with a simmer on the stovetop. The result is a sweet and savory spread that's perfect for topping bread or serving alongside a charcuterie board.
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Ingredients you'll need
- Roma tomatoes
- yellow onion
- grass-fed butter, ghee or lard
- balsamic vinegar
- maple sugar
- lemon juice
- sea salt
- black pepper
- ground cinnamon
- red pepper flakes
How to make tomato jam
To make the tomato jam, start by preparing the tomatoes. Halve and remove the cores and seeds from 15 Roma tomatoes. Place the chopped tomatoes in a food processor and pulse until they are broken down into small, chunky pieces. Set the chopped tomatoes aside.
Next, caramelize the onion. Finely dice ½ cup of yellow onion. Melt 1 tablespoon of unsalted butter or ghee in a saucepan over medium-low heat. Add the diced onion and cook, stirring frequently, until very soft and deep golden brown, about 20 minutes. The low heat is important to slowly bring out the natural sugars in the onion without burning it.
Once the onion is caramelized, it's time to start the simmer. Add the chopped tomatoes to the saucepan along with the remaining jam ingredient. Allow the jam to simmer gently over medium-low heat, stirring occasionally, for 1 ½ to 2 hours until thickened and reduced by about half. The longer simmer time allows the flavors to develop fully. Remove from heat and enjoy!
Grain Free Recipes
Make it Paleo II: Over 175 New Grain-Free Recipes for the Primal Palate is the follow-up to the classic Make it Paleo by Hayley Mason and Bill Staley. In their new cookbook Hayley and Bill, along with Hayley's sister Caitlin Grace Nagelson, a trained sushi chef, take it up a notch with more recipe inspiration. All created with their signature style of approachable recipes and gorgeous photography.
Make it Paleo II includes recipes with a global influence like summer spring rolls with "peanut" sauce, carne asada with pico de gallo, and ramen with chashu and marinated eggs. The pork belly for the chashu sounds amazing - it goes in the slow cooker with ginger, garlic, coconut aminos and maple sugar.
Each recipe includes notes for dairy-free, nut-free, egg-free and nightshade-free options. There is also a complete chart of dietary restrictions for each recipe included in the back of the book. So it's easy to see at a glance which recipes will work for you.
I can't wait to try this tomato jam recipe with homegrown summer tomatoes. It's shown here served with the grain-free sandwich bread from the book. But it would also be good on your favorite keto bread, biscuits, or as a topping for eggs or grilled chicken.
Tomato Jam
Ingredients
- 15 Roma tomatoes halved and seeded
- ½ cup finely diced yellow onion
- 1 tablespoon unsalted grass-fed butter ghee or lard
- 1 tablespoon plus 2 teaspoons balsamic vinegar
- 2 tablespoons plus 1 teaspoon granulated maple sugar
- 1 ½ teaspoons sea salt
- juice of 1 lemon 3 tablespoons
- 7 grinds black pepper
- ½ teaspoon ground cinnamon
- pinch of red pepper flakes
Instructions
- Place the tomatoes in a food processor and process into small chunks.
- In a saucepan over medium-low heat, caramelize the onion in the butter until light brown, about 20 minutes.
- Add the tomatoes and the remaining ingredients and simmer for 1 ½-2 hours, stirring periodically, until the jam has reduced by about half and is thick, like a very thick tomato sauce.
Notes
Nutrition
Recipe and photo reprinted with permission from Make it Paleo II: Over 175 New Grain-Free Recipes for the Primal Palate by Hayley Mason and Bill Staley with Caitlin Grace Nagelson (Victory Belt Publishing Inc.).
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