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white bowl of tomato jam with a black slate of crostini and jam and a brass spreader.

Tomato Jam

Something to accent a sandwich, crostini or toast that brings a little sweetness, look no further. Tomato Jam will be your jam.
Course condiment
Cuisine American
Prep Time 20 minutes
Garlic roasting timw 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10


  • saucepan


  • 1 pint grape or cherry tomatoes washed
  • 1 small head of garlic *top trimmed | see notes or picture in post
  • olive oil
  • salt and pepper
  • 1 8 oz can tomato sauce
  • ¼ cup cooking sherry
  • 2 Tbsp red wine vinegar
  • 2 tsp sweet paprika
  • 1 tsp kosher salt
  • 1 ½ tsp pepper
  • 2 Tbsp sugar
  • tsp cayenne
  • 2 Tbsp triple concentrated tomato paste *see note below


  • Preheat oven to 300°
  • Place the head of garlic on a small piece of foil and drizzle lightly with the olive oil. Season with salt and pepper and then enclose the garlic with foil. Place in the center of a lightly oiled or sprayed, rimmed baking sheet.
  • Surround the garlic with the tomatoes. Drizzle olive oil over the tomatoes and season with salt and pepper.
  • Bake in preheated oven for 1 ¼ hours until the tomatoes are caramelized and juicy.
  • Add blended tomatoes and garlic to a 4 qt. saucepan. Add remaining ingredients to pan and simmer for about 20 minutes on low until the jam thickens and coats the back of a spoon.
  • Cool and store in a wide mouth mason jar or container.


*refer to blog post for image on cut garlic
** triple concentrate tomato paste comes in a tube and solves the problem of opening a can and having to freeze or pitch the rest.