Sunday, June 13, 2010


This recipe for tomato jam has a rich tomato taste with a hint of sweetness, and when you first taste it, it makes you never want to use ketchup again. It's a low fat, low calorie, low cholesterol treat to use as a topping for grilled foods. In the summer, when tomatoes are plentiful, I like to make it with fresh tomatoes rather than canned. I use 14 to 16 tomatoes, peeled, chopped and seeded. Since fresh tomatoes contain more liquid, cooking time needs to be increased to about 40 minutes. The jam should have a thick texture. Tomato jam is a great topping for burgers, potatoes and just about any grilled meat. This recipe makes about two cups, but if you want less jam, the recipe can be easily cut in half.


3 tablespoons olive oil
2 cups finely chopped onions
3 garlic cloves, minced
2 14-ounce cans diced tomatoes in their juice
2 & 1/2 tablespoons sugar
3 tablespoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper


  • Heat the oil in a saucepan over medium heat. Add the onion and garlic, and cook until the onion is very soft and translucent, stirring often, about 8 to 10 minutes.
  • Add the tomatoes with their juice, the sugar, thyme, salt, and black pepper. Cook over medium heat stirring occasionally, until most of the liquid has evaporated. This should take about 25 minutes.
  • Cool and refrigerate.


  1. Did you can yours? How long will it last in the fridge? I'm definately making this and will link back to you when I do :)

  2. Hi Sarah! No I don't can them because I never tried canning. I keep them in a tupperware bowl in the refrigerator for up to two weeks, and by then it's all gone. This is very quick, and if I have some around I'll cheat and top pasta with it. Just a little pasta, a little tomato jam, a little cheese. I you do make this, let me know what you think. Let me know if you think it can be canned.