Spicy Tomato Jam Recipe
Spicy tomato jam is thick, sweet, spicy, and absolutely delicious. Spread this spicy jam, or marmalade, on sandwiches or burgers, or serve it as a dip. It's also perfect for canning or tomato freezer jam!
Ingredients
- 2 lb ripe tomatoes, cut in half
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon chili flakes, or 4 bird's eye chilis
- 3 cloves garlic
- 2 teaspoons grated ginger
- 2 tablespoons soy sauce, can be reduced sodium
- ½ cup palm sugar, or brown sugar
- 3 tablespoon white vinegar
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft. Remove from oven and set them aside to cool slightly.2 lb ripe tomatoes, 2 tablespoons olive oil, ½ teaspoon sea salt
- Add the cooled tomatoes and all other ingredients to your blender. Puree until smooth.1 teaspoon chili flakes, 3 cloves garlic, 2 teaspoons grated ginger, 2 tablespoons soy sauce, ½ cup palm sugar, 3 tablespoon white vinegar
- Pour the jam into a small saucepan and cook over medium heat for 10 minutes, stirring occasionally. Season to taste with sea salt. Allow the jam to cool slightly before pouring it into jars.
Notes
The idea for this recipe came from an adorable little cookbook called Sauces by Louise Pickford. It's one of those cookbooks where the cover picture leaves you no choice but to buy it. This spicy tomato jam recipe is based on her chili jam. My version has less sugar and is heavier on the spices.
Serving: 2 tablespoons, Calories: 72kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 338mg, Potassium: 228mg, Fiber: 1g, Sugar: 8g, Vitamin A: 756IU, Vitamin C: 13mg, Calcium: 12mg, Iron: 1mg