Easy Tomato Jam

Tomato Jam
Lynda Balslev
  • Yield: 2 1/2 cups


2pounds cherry or grape tomatoes
1/4cup extra-virgin olive oil
2cloves garlic, slightly smashed but still intact
1teaspoon salt
1/2teaspoon sugar (optional)


  1. Combine tomatoes, olive oil, garlic and salt in a large saucepan over medium-low heat.
  2. Simmer, stirring occasionally and pressing tomatoes with a wooden spoon, until tomatoes break down and sauce thickens, 45 minutes to 1 hour. Discard garlic.
  3. Taste for seasoning and add sugar if desired. Let cool completely. Use immediately or cover and refrigerate up to 1 week.

Nutritional Info *per serving

  • Calories 15
  • Fat 1.5g
  • Cholesterol 0mg
  • Sodium 60mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 0mg