Tomato Jam

Tomato Jam

Nothing says summer like a ripe juicy tomato!  Eating a handful of cherry tomatoes is one of my favorite snacks and fresh tomato salads are always a welcome addition to our dinner table.  But I wanted to create something different that showcased the beautiful tomatoes we receive in our CSA shares.  This tomato jam was enjoyed by our whole family- even the little ones that claim they don’t like tomatoes!

Tomato Jam

1 ½ lbs tomatoes**
½ medium onion, chopped
1 Tbsp fresh basil, packed
¼ cup honey
2 Tbsp lemon juice
½ tsp sea salt

  • Place all ingredients in food processor. Pulse to combine and break down.
  • Transfer tomato mixture to a large saucepan.
  • Bring to a boil. Allow to boil for 8-10 minutes or until mixture reduces by half.  Be sure to stir often to prevent burning.
  • Reduce to simmer and cook for an additional 6-8 minutes until the mixture becomes the consistency of jam.
  • Let cool.
  • Store in an airtight container in the refrigerator for up to a week.
  • Use the jam with cheese and crackers, on fish or chicken, on top of a burger, or even on a sandwich or grilled cheese.

**You can use any kind of tomato for this recipe- beefsteak, Roma, heirloom, or cherries.  Cook time will vary slightly due to the moisture content of the tomatoes.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
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