Savory and sweet, this jam is delicious on matzah or sourdough.
After having tomato jam at a restaurant a few years ago, I was hooked. And when I came across the recipe for Tomato Jam Salmon in Adeena Sussman’s Shabbat cookbook, it became a family favorite.
That recipe calls for some ingredients that we don’t use on Pesach, so I played around with a simpler version that comes together quickly and uses only Pesach-friendly ingredients. This became one of the most popular Pesach spreads in my mayo-averse household.
If using grape tomatoes, cut them in half.
Don’t skip the fresh ginger!
Peel it and use a microplane to get a great zest. Freeze the rest in small portions to pop into your recipes for lots of Pesach-friendly flavor.
(Use your fresh ginger in basics like Pesach Duck Sauce or add it to recipes where it’s a natural fit like the Sesame-Less Chicken.)
Combine all ingredients in a large sauté pan. Bring to a boil and then reduce to a gentle boil/hard simmer.
Stir occasionally – more as it gets thicker. This can take 1.5 to 2 hours.
Once it has thickened, remove it from the heat but let it rest for a few minutes in the pan where it will thicken a bit more into a jam consistency.
Transfer and store in the fridge for up to 2 weeks or freeze. Use it as a dip with matzah, or on top of a side of salmon.
Easy Homemade Tomato Jam
Ingredients
- 2 pounds ripe tomatoes
- ¾ cup light brown sugar (white sugar is fine too)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh grated ginger
- ¼ tsp cinnamon
- 1 tsp salt
- ¼ tsp cayenne (do less if u don’t like heat)
Instructions
- If using grape tomatoes, cut in half. If using larger tomatoes (if you can get ripe Campari tomatoes, those are excellent here) core and roughly chop the tomatoes.
- Combine all ingredients in a large sauté pan. Bring to a boil and then reduce to a gentle boil/hard simmer. Stir occasionally – more as it gets thicker. This can take 1.5 to 2 hours.
- Once it has thickened, remove it from the heat but let it rest for a few minutes in the pan where it will thicken a bit more into a jam consistency. Transfer and store in the fridge for up to 2 weeks or freeze.
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