Cherry Tomato and Roasted Red Pepper Jam

Naturally sweet and acidic cherry tomatoes are combined with sweet roasted red peppers, honey, thyme and balsamic vinegar -- with its depth of flavor -- to create a thick tomato jam with a touch of umami. Easy to prepare and versatile as a condiment, use tomato jam as a topper for bruschetta, in a grilled cheese sandwich, on a charcuterie board or atop grilled salmon.

This is one of the first recipes created when I started toying with the idea of a blog. I've been sitting on publishing it just waiting until summer to be on my doorstep -- bringing with it the anticipation of fresh sun-ripened cherry tomatoes just bursting with sweet, tangy bright flavor. They are within "tasting distance"!

(I'm thinking about those first handfuls that get plucked right off of the vine and make their way into my mouth -- instead of the house!)

Some recipes are meant to be eaten immediately. Others are meant to be tucked away in the refrigerator, waiting for the moment they can transform an ordinary meal into something extraordinary or turn a snack into something special. This Cherry Tomato and Red Pepper Jam is one of those recipes.

There are so many ways to use this tomato jam. I am one to make a little meal out of a crackers, a slice of sharp cheddar and a spoonful of tomato jam! Make certain to read further for other tasty serving ideas!

Ingredients

• extra virgin olive oil
• yellow onion
• cherry tomatoes
• garlic clove
• fresh thyme
• roasted red pepper
• balsamic vinegar
• honey
• kosher salt,
• fresh ground pepper

See recipe card for quantities.

Instructions

Heat olive oil in a large skillet over medium heat. Add onions and saute until softened and starting to caramelize, about 12-15 minutes. 

Add cherry tomatoes to onions. and s. 

Continue to saute, stirring, until tomatoes start to burst, about 8 minute.

Add garlic and thyme and cook for two minutes, stirring, until fragrant. With back of spoon, press down on tomatoes that have not burst. Stir in roasted red peppers. 

Add balsamic vinegar and continue cooking until liquid is reduced. Stir in honey and continue cooking until mixture is the consistency of jam. Add salt and pepper to taste.

Serve immediately and refrigerate until ready to use. Serve at room temperature

Substitutions

• Thyme - substitute thyme with mince basil or even rosemary
• Cherry Tomatoes - any mixture of cherry tomatoes works in this recipe. I like using red simply because of the consistent appearance
• Balsamic Vinegar - balsamic brings a depth of flavor, but red wine vinegar will work. So will white balsamic vinegar
• Sugar -- replace the honey with 1 tablespoon white sugar or 2 tablespoons brown sugar

Additions and Variations

• Anchovies - for extra umami, mince 2-3 oil cured anchovies and add to the jam when you add the roasted red peppers
• Capers -- add two teaspoons of small capers for extra briney flavor
• Raisins or Currants -- soak ¼ cup golden raisins or currents in a tablespoon of water for one minute. Add to the tomato mixture when the roasted red pepper is added.
• Make it Spicy -- add a teaspoon of Calabrian pepper oil. If that isn't available, add a few dashes of your favorite hot pepper sauce

Serving Ideas

• Serve on crostini with fresh ricotta cheese and fresh basil
• Spread on a grilled cheese sandwich with cheddar and bacon
• Spoon some on top of a cheeseburger
• Serve on a charcuterie board 
• As a topper on avocado toast -- perhaps with a few slices of bacon!
• On a cracker with a nutty and sharp piece of cheddar cheese. (Cracker optional.)
• Serve on top of a grilled chicken breast or pork chop
• Use as a "bed" for serving grilled salmon
• Spread hummus on a pita, top with tomato jam, shredded lettuce and grilled shrimp
• Use as a pizza or flatbread sauce
• As a topper for melted gooey baked brie

Equipment

• large skillet or saute pan

Storage

Store covered in the refrigerator for up to a week. This will also freeze well for up to 3 months.

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Naturally sweet and acidic cherry tomatoes are combined with sweet roasted red peppers, honey, thyme and balsamic vinegar creating a thick jam with a touch of umami. Versatile as a condiment, use it as a topper for bruschetta, in grilled cheese, on a charcuterie board or atop grilled salmon.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Condiment, Snack

Cuisine American

Servings 1.5 cups

Equipment

• large saute pan or skillet

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 1 pound cherry tomatoes
• 1 large garlic clove, minced
• 1 teaspoon minced fresh thyme
• 1 jarred roasted red pepper, diced
• 2 tablespoon balsamic vinegar
• 2 tablespoon honey
• ½ teaspoon kosher salt or to taste
• ¼ teaspoon pepper or to taste

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add onions and saute until softened and starting to caramelize, about 12-15 minutes.
• Add cherry tomatoes and continue to saute, stirring, until tomatoes start to burst, about 8 minutes.
• Add garlic and thyme and cook for two minutes, stirring, until fragrant. With back of spoon, press down gently on tomatoes that have not burst. Stir in roasted red peppers.
• Add balsamic vinegar and continue cooking until liquid is reduced. Stir in honey and continue cooking until mixture is the consistency of jam. Add salt and pepper to taste.
• Serve immediately or store covered in the refrigerator until ready to use.

Keyword bruschetta, cherry tomato recipes, fresh condiments, garden recipes, garden to table, home preserving, summer appetizers, tomato jam, tomato preserves