If you’re searching for a condiment that does more than just sit on the side of the plate, this Smoky Roasted Tomato Jam is your new best friend. With its deep, caramelized tomato flavor and subtle smokiness, this jam is as versatile as it is delicious. Think sweet, tangy, and savory all at once—each spoonful layered with complexity.
Unlike sugary fruit jams, smoky roasted tomato jam bridges the gap between sweet and savory. It’s an ideal upgrade for burgers, charcuterie boards, eggs, grilled sandwiches, and roasted meats. And because it’s made from simple ingredients—ripe tomatoes, aromatics, spices, and a touch of vinegar—it’s not only affordable but also surprisingly easy to prepare.
In this post, we’ll guide you through every step of making smoky roasted tomato jam from scratch, offer expert tips, share variations for different tastes, and suggest delicious ways to enjoy it.
What Is Smoky Roasted Tomato Jam?
At its core, smoky roasted tomato jam is a savory spread made by roasting tomatoes with aromatics and spices, then simmering the mixture into a thick, jam-like consistency with vinegar and sweeteners. Unlike traditional jam, it doesn’t rely solely on sugar; instead, it balances natural sweetness from tomatoes and onions with tangy vinegar and subtle spice.
The “smoky” part often comes from smoked paprika, roasted red peppers, or even charred tomatoes, which add a depth of flavor that makes the jam irresistibly rich and complex.
Why Roast the Tomatoes
Roasting tomatoes does wonders. It:
- Concentrates flavor: As moisture evaporates, the natural sugars in tomatoes intensify.
- Caramelizes natural sugars: Roasted edges create a richer, deeper flavor.
- Adds umami: Roasting unlocks savory undertones that you just can’t get from raw or boiled tomatoes.
By combining roasted tomatoes with balsamic vinegar, brown sugar, and spices, the jam becomes a well-rounded condiment with bold character.
Ingredients Breakdown: What You’ll Need
Here’s what makes this jam truly stand out:
For the Roasted Base:
- 1.5 kg Roma tomatoes (halved, cored) – Best for roasting due to low water content.
- 1 red bell pepper (quartered, seeded) – Adds sweetness and smoky depth.
- 1 large red onion (sliced) – Brings a sweet-savory backbone to the jam.
- 5 garlic cloves (unpeeled) – Roasts into creamy, sweet flavor bombs.
- 2 tbsp olive oil – Helps everything roast evenly and enhances richness.
- 1 tsp sea salt – Brings balance and enhances the natural sweetness.
- 1 tsp smoked paprika – Essential for that smoky note.
- 0.5 tsp black pepper – Adds a mild bite.
- 1 tsp chili flakes (optional) – For a touch of heat.
For Simmering the Jam:
- 2 tbsp balsamic vinegar – Adds acidity and depth.
- 2 tbsp apple cider vinegar – Balances sweetness with tang.
- 2 tbsp brown sugar – Gives rich, molasses-like sweetness.
- 1 tbsp honey (optional) – Rounds out the flavor.
- 1 tsp lemon juice – Adds brightness.
- 0.25 tsp ground cumin – For earthy warmth.
- Salt to taste
Step-by-Step Instructions: Making Smoky Roasted Tomato Jam
Step 1: Roast the Vegetables
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Arrange the halved tomatoes (cut side up), sliced onion, bell pepper, and unpeeled garlic cloves on the tray. Drizzle with olive oil, then sprinkle over sea salt, black pepper, smoked paprika, and chili flakes (if using). Toss lightly to coat.
Roast for 45–50 minutes, until tomatoes collapse, onion edges brown, and garlic is soft inside its skin.
Pro Tip: Rotate the tray halfway through roasting for even caramelization.
Step 2: Blend the Base
Let the vegetables cool slightly. Squeeze the roasted garlic from their skins. Transfer all the roasted ingredients into a food processor or blender.
Pulse a few times—do not puree—to achieve a coarse, spoonable texture. You want a rustic consistency, not a smooth sauce.
Step 3: Simmer into Jam
Transfer the mixture into a saucepan and add balsamic vinegar, apple cider vinegar, brown sugar, honey, lemon juice, cumin, and additional salt if needed.
Simmer uncovered over medium-low heat for 25–30 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
You’ll know it’s done when:
- The mixture reduces by about a third
- It coats the back of a spoon
- Stirring leaves a clear trail across the pan bottom
Step 4: Cool and Store
Remove from heat and let the jam cool for 30 minutes.
Spoon it into sterilized glass jars, leaving a bit of headspace. Seal and refrigerate. It keeps well for up to 3 weeks, or longer if properly canned.
Serving Suggestions: How to Use Smoky Roasted Tomato Jam
One of the best things about smoky roasted tomato jam is how versatile it is. Here are some of our favorite ways to enjoy it:
- On Toast: Slather on crusty sourdough with goat cheese or ricotta.
- With Eggs: Spoon over scrambled or poached eggs for a tangy twist.
- In Sandwiches: Spread on grilled cheese, burgers, or turkey paninis.
- As a Glaze: Brush on grilled chicken, lamb, or fish before serving.
- On Cheese Boards: Serve as a savory-sweet counterpoint to sharp or creamy cheeses.
- Pizza Base: Swap traditional sauce for a smoky, concentrated tomato layer.
Tips for Success
- Use meaty tomatoes: Roma or plum tomatoes work best since they have less water and more flesh.
- Don’t skip the roasting: It’s where the flavor magic happens. Skipping this step results in a flatter jam.
- Balance your flavors: Taste the mixture before final simmering. If it’s too tart, add a bit more sugar or honey. Too sweet? A splash more vinegar will balance it.
- Keep texture in mind: Don’t over-blend. A chunky consistency gives the jam character.
Variations to Try
- Smoked Chipotle Tomato Jam: Add 1 tsp chipotle powder or a chopped chipotle pepper in adobo sauce for extra smoky heat.
- Sun-Dried Tomato Jam: Add 4–5 sun-dried tomatoes to the blender stage for richness and a chewy texture.
- Indian-Spiced Version: Add ground ginger, coriander, and a pinch of garam masala instead of cumin.
- Herbed Tomato Jam: Stir in chopped fresh basil, oregano, or thyme during the final simmer.
How to Store and Preserve
- Refrigerator: Store in an airtight container or sterilized jar for up to 3 weeks.
- Freezer: Cool completely and freeze in small airtight containers for up to 3 months.
- Canning: If you want shelf-stable jars, process them in a boiling water bath for 10 minutes, following safe canning guidelines.
Final Thoughts: The Power of Homemade Smoky Roasted Tomato Jam
Making your own smoky roasted tomato jam is more than just a weekend kitchen project—it’s an upgrade to your flavor arsenal. This jam strikes the perfect balance between rustic comfort and gourmet appeal, making it the kind of condiment that makes any dish feel special.
Smoky Roasted Tomato Jam Recipe
Description
Smoky Roasted Tomato Jam is a rich, tangy-sweet spread bursting with the deep umami of slow-roasted tomatoes, caramelized onions, and a gentle kiss of smokiness. Perfect as a condiment for grilled meats, burgers, cheese boards, or toast, this versatile jam adds bold flavor to any dish with just a spoonful.
Ingredients
For the Roasted Tomato Base:
For the Jam Mixture:
Instructions
Prepare the Vegetables
- Preheat your oven to 190°C. Line a large baking sheet with parchment paper. Arrange halved tomatoes (cut side up), bell pepper, red onion slices, and unpeeled garlic cloves on the tray. Drizzle with olive oil, sprinkle with sea salt, pepper, smoked paprika, and chili flakes. Toss gently to coat.
Roast Until Caramelized
- Roast the vegetables in the oven for about 45–50 minutes, or until the tomatoes collapse, the onions start to brown at the edges, and the garlic is soft inside its skin. Let them cool slightly.
Blend into a Coarse Paste
- Squeeze the garlic from its skins and transfer all the roasted vegetables into a food processor. Pulse 3–5 times until you get a chunky yet spreadable consistency. Don’t over-puree—you want some texture.
Simmer with Vinegar and Sugar
- Pour the mixture into a large saucepan. Add balsamic vinegar, apple cider vinegar, brown sugar, honey (if using), lemon juice, cumin, and a pinch more salt. Bring to a low simmer over medium heat.
Reduce the Jam
- Simmer uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens and becomes jammy. The texture should coat the back of a spoon and reduce significantly in volume.
Cool and Store
- Remove from heat. Let the jam cool for at least 30 minutes. Transfer to sterilized jars and refrigerate. It keeps for up to 3 weeks, or longer if canned properly.
Note
Tomato Tips: Use Roma or plum tomatoes for their low moisture and intense flavor.
Sweetness Adjustments: Adjust sugar and honey depending on how sweet or acidic your tomatoes are.
Storage: Keep in the fridge for up to 3 weeks. For long-term storage, use proper canning techniques.
Flavor Boost: Add a pinch of ground cloves or cinnamon for a subtle warmth.
Serving Suggestions: Serve with grilled cheese, roasted meats, crackers, burgers, or eggs.
