Tomato Jam is a fun and flavorful way to jazz up grilled bratwursts or Italian sausage. Think of it as a really delicious, chunky, homemade ketchup!
Burgers and brats are my go-to for easy dinners in the summertime. They’re quick to make, crowd-friendly, and the leftovers taste great.
I’m always looking for a way to jazz up a classic, and this Tomato Jam Recipe is a fun twist for topping either brats or burgers.
Ketchup fans will love it, and ketchup haters (that’s me) will adore it even more. Everyone will want to know what the red condiment is on the table along with the ketchup and mustard!
Ingredients for tomato jam
- I used roma tomatoes for this. Tomatoes on the vine would work, too.
- Fresh thyme adds a light, fresh herb flavor to the jam.
- Sugar adds the perfect amount of sweetness to the tomatoes.
- Apple cider vinegar adds a little bit of acidity. You could use white vinegar or white wine vinegar instead.
How to make easy tomato jam
Combine the chopped tomatoes, sugar, vinegar, fresh thyme, and sea salt in a dutch oven or large pot.
If you’re thinking about investing in a dutch oven, you don’t need to break the bank. I have one similar to this one (mine is from 8–10 years ago) and I have my eye on this gorgeous oval one!
Cook the mixture on the stove for 40–50 minutes on medium low, or until the tomatoes turn into a rich, delicious jam-like consistency.
The mixture should be thick but can be a little runny in places (it’ll continue to thicken slightly as it cools).
That’s it! The tomato jam will keep in the refrigerator for up to 2 weeks.
What do you do with tomato jam?
Wondering how to use up all of that delicious tomato jam? Here are a few ideas:
- Put it on bratwursts or spicy Italian sausage.
- Spoon it on hamburgers.
- Add it to a grilled cheese sandwich.
- Serve it on top of grilled chicken or grilled fish.
I paired the tomato jam with spicy grilled bratwursts. The lightly sweet jam was the perfect complement to the kick of heat from the spicy brats! Mild or hot Italian sausage would be delicious, too.
Frequently Asked Questions
There’s no need to remove the seeds from the tomatoes, though you will want to remove the tough area where the stem meets the tomato.
Yes—fresh basil would be tasty.
Nope! You could use white vinegar, red wine vinegar, white wine vinegar, or champagne vinegar.
Definitely. You’ll still get loads of fresh tomato flavor even if it’s not tomato season.
Can I freeze tomato jam?
Tomato jam can be kept in the freezer for up to 3 months. Defrost it in the refrigerator for 24 hours before serving.
The jam will keep in the refrigerator for at least 7–10 days.
Side dish ideas
True confession: when I make burgers or brats for just my family, I serve frozen tater tots on the side. I’m such a sucker for them! I recently started using an air fryer to cook the tater tots—they get SO crispy in less than 15 minutes and I don’t have to heat up the oven.
If I’m doing a cookout for guests, I’ll stick with potato salad (Grandma’s German Potato Salad or this Best Ever Red Potato Salad). For a sweeter side dish, I love Taffy Apple Salad.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Tomato Jam Recipe
- 2 lbs roma tomatoes, cored and chopped into ¾-inch pieces (about 6 large or 8 medium sized)
- ⅓ cup granulated sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon sea salt
- Combine tomatoes, sugar, apple cider vinegar, thyme, and sea salt in a saucepan or dutch oven over medium heat.
- Bring to a boil, stirring occasionally. Reduce heat to medium low and continue to cook until the liquid has mostly evaporated and the mixture is thick, about 40–50 minutes. Set aside to cool (it will continue to thicken as it cools).
- Serve tomato jam on top of bratwursts or Italian sausage on buns.
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