Balsamic Tomato Jam

Close up overhead shot of a clear glass jar of grape tomato jam with a slice of rustic bread and tomato jam behind it

Brittany Roche

This is the best tomato jam recipe. It’s an easy recipe to make with simple ingredients and is the perfect plant based sandwich or toast spread. The balsamic vinegar and buttery flavor add a fun savory twist to this tomato jam spread that is great for adding to grilled cheese, serving atop a crostini as a party appetizer or on some simple grilled bread as part of a great breakfast. Any way you serve it, you won’t be able to stop eating it.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Sauces

Cuisine Italian

Calories 33 kcal

Ingredients

2 Tbsp vegan butter
2 heaping cups halved cherry tomatoes
1/4 cup sun-dried tomatoes
1 Tbsp balsamic vinegar
2 tsp garlic powder
3/4 tsp sea salt
1/2 tsp ground black pepper

Instructions

Start cooking the tomato jam: Melt the vegan butter in a medium saucepan on medium heat. Then, add the remainder of the ingredients and stir to combine.
Cook and mash the tomato jam: Cook on medium heat uncovered for about 5 minutes, stirring often. Then, use a potato masher or the back of a wooden spoon to mash the tomatoes together.
Finish cooking the tomato jam: Stir again and turn the heat to medium low. Cook for 10-20 minutes uncovered, stopping to stir the mixture and scrape the bottom often. Cook until the tomato jam is thick and most of the liquid has cooked out.
To serve and store this tomato jam: Serve this savory jam either hot or cold on grilled toast or a vegan grilled cheese or pizza. It's also the perfect breakfast with grilled slices of bread. Let the jam cool fully before storing in an airtight container in the fridge for up to 10 days or the freezer for up to 4 months.

Notes

Both grape and cherry tomatoes can be used in this tomato jam recipe
Dry red wine is a great substitute for the balsamic vinegar
Feel free to play around with the spices and flavoring ingredients: Add some minced basil if it's summer and you have it fresh, sub fresh or minced garlic for the garlic powder, and try subbing smoked salt for the sea salt. This is a great trecipe to make your own!
We love to freeze this tomato jam in our Souper Cubes silicone molds. I like the 2 Tbsp portions for defrosting for toast in the morning or the 1/2 cup to freeze a larger batch for weekly sandwich meal prep!
Vegan butter substitute: Sub extra virgin olive oil, sunflower oil, or refined coconut oil for the vegan butter in this recipe. To make it oil-free, sub vegetable broth.

Nutrition

Serving: 3-4 TbspCalories: 33kcalCarbohydrates: 3gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 178mgFiber: 1gSugar: 2g

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