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

Slow Roasted Tomato Jam

Slow roasted tomato jam is rich, sweet and what you need all over your crostini. A sweet, savory jam ripe with caramelized cherry tomatoes and roasted garlic, this warm tomato jam is great base for avocado toast, a spread for turkey sandwich or equally at home on a charcuterie board. It'll be your jam.
Course condiment
Cuisine American
Prep Time 20 minutes
Garlic roasting time 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 tablespoon red wine vinegar
  • 2 teaspoon sweet paprika
  • 1 tsp kosher salt
  • 1 ½ teaspoon pepper
  • 2 tablespoon sugar
  • teaspoon cayenne
  • 2 tablespoon 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.
    1 pint grape or cherry tomatoes, 1 small head of garlic, olive oil, salt and pepper
  • 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.
  • Pulse the tomatoes and garlic for 15 seconds until lightly pureed.
  • 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.
    1 8 oz can tomato sauce, ¼ cup cooking sherry, 2 tablespoon red wine vinegar, 2 teaspoon sweet paprika, 1 teaspoon kosher salt, 1 ½ teaspoon pepper, 2 tablespoon sugar, ⅛ teaspoon cayenne, 2 tablespoon triple concentrated tomato paste
  • Cool and store in a wide mouth mason jar or container.


Store in a sealed mason jar or airtight container for up to 2 weeks in the refrigerator.
Freeze in a freezer safe bag or container for up to 6 months. Thaw in the fridge or at room temperature and mix to blend.