Tomato jam? You probably don’t hear the words tomato and jam together very often. However, you will be surprised by how much flavor this savory jam packs, especially on grilled burgers or maybe even some grilled chicken.
I have had this idea in my head for a long time so it’s no surprise that it’s one of my first recipes on here. It can be made in no time and uses maple syrup to bring some sweetness and one of my favorite ingredients, Calabrian chili peppers, to bring the heat factor.
You may have noticed that Calabrian chili peppers are growing in popularity and they don’t disappoint. I was able to find Calabrian chili paste at Trader Joe’s but it’s also available on Amazon.
If you can’t get your hands on Calabrian chili paste, then cayenne pepper will have to do.
Expect to see more recipes with this jammy being the star, bringing it all together. Baked cod? Grilled chicken? The possibilities are endless.
Sweet and Spicy Tomato Jammy
Tomatoes, Maple Syrup and Calabrian chili peppers makes this savory jam a must have condiment!
- ½ pint cherry tomatoes
- ½ shallot (diced)
- 1 tbsp maple syrup ((agave/maple blend option))
- 1 tbsp coconut sugar
- 1 tsp Calabrian chili paste ((substitute: cayenne pepper))
- 2 tbsp water
- ½ tsp smoked paprika
- ½ tbsp olive oil (extra virgin)
- ½ tbsp apple cider vinegar
- ½ tsp cinnamon
Heat olive oil in a skillet over medium-high heat.
Add the shallots and cook until soft and translucent, about 3 minutes.
Add in the rest of the ingredients, reduce heat to medium and cook for about 10 minutes, until the liquid thickens. The cherry tomatoes should start to burst. If not, use the back of a spoon to break them down gently.
Cook for 5 minutes longer and check for consistency. Feel free to add a splash of water if you prefer it a bit thinner. Let cool and serve over your favorite savory dishes.
Leftovers can be stored in a mason jar in the fridge for up to 2 weeks!
