At a glance
Smoke ripe tomatoes at 225°F for about an hour until soft, then chop them and simmer them with red onion, brown sugar, cider vinegar, lime, ginger and spices for 1 to 1 1/2 hours until thick and jammy. Cool it and keep it in the fridge for up to 2 weeks.
Tomato jam is sweet, savory, tangy and a little spicy, somewhere between ketchup and chutney. Smoking the tomatoes first gives it a deep, rich smokiness that makes it irresistible on burgers, grilled cheese and cheese boards. It is a great way to use up a pile of ripe summer tomatoes.
Choosing tomatoes
Use the ripest tomatoes you can find. Roma tomatoes are meaty and cook down quickly. Cherry tomatoes are sweeter and need no chopping before smoking. Overripe or slightly bruised tomatoes are perfect here, as they are full of flavor.
Cooking it down
Simmer the jam slowly and stir often. As it thickens, the sugar can catch and burn on the bottom of the pan, so stay close for the last 20 minutes. It is ready when a spoon dragged across the bottom leaves a clear trail for a second or two. It will firm up more as it cools.
Recipe
Smoked Tomato Jam
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 45 min
- Makes
- About 1 1/2 cups (360 ml)
- Smoker 225°F (107°C) for about 1 hour
- Simmer about 1 to 1 1/2 hours
- Keep in the fridge for up to 2 weeks
Ingredients
- 2 1/2 lb (1.1 kg) ripe Roma or cherry tomatoes
- 1 small red onion, finely chopped
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp lime juice
- 1 tbsp grated fresh ginger
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp red pepper flakes
Equipment
- Smoker
- Foil tray
- Heavy saucepan
- Clean jars
Method
- Halve Roma tomatoes, or leave cherry tomatoes whole. Spread them in a foil tray.
- Heat the smoker to 225°F (107°C) with hickory, apple or cherry and smoke the tomatoes for about 1 hour, until soft and slightly shriveled.
- Chop the smoked tomatoes roughly, keeping all their juices.
- Put them in a heavy saucepan with all the remaining ingredients and bring to a boil.
- Reduce the heat and simmer, stirring often, for 1 to 1 1/2 hours, until thick and jammy. Stir constantly near the end so it does not catch.
- Taste and adjust the salt, sugar and heat. Cool, spoon into clean jars and refrigerate.
Notes
- This is a refrigerator jam. Keep it in the fridge and use it within 2 weeks, or freeze it for up to 3 months.
- It thickens more as it cools. Stop cooking when a spoon dragged across the bottom of the pan leaves a clear trail.
Serving ideas
- On burgers, bacon sandwiches and grilled cheese.
- With smoked goat cheese on crackers.
- Alongside eggs, sausages or pork belly.
For more smoky condiments, try our smoked onion jam and smoked ketchup.
Frequently asked questions
How long does smoked tomato jam keep?
Up to 2 weeks in the fridge in a clean jar, or 3 months in the freezer.
Can I can smoked tomato jam?
Only with a tested canning recipe and processing time. This recipe is written for the fridge and freezer.
Can I use canned tomatoes?
Yes. Drain whole canned tomatoes and smoke them in a foil tray for about 45 minutes.