Tomato-Shallot Jam

  • Tomato-Shallot Jam
  • Tomato-Shallot Jam
  • Tomato-Shallot Jam
  • Tomato-Shallot Jam
  • Tomato-Shallot Jam
Posted on August 21, 2013

Savory jams = major GAME CHANGER!

Why was I restricting myself for so long to jams only made from blueberries or strawberries or peaches? Sad face.

While I can’t go back in time, I can make up for lost time by stuffing this savory Tomato-Shallot Jam in my face like a boss. I want to put it on every sandwich ever made (burgers, turkey sandwiches, grilled cheeses, etc.). And I want to snack on it all day long (with cheese and crackers, as a dip for pretzels, etc.). This Tomato-Shallot Jam is extremely versatile (or so I’m learning) and it instantly elevates the flavor of anything it’s paired with.

It’s a cinch to make, requiring only a handful of ingredients and about 15 minutes of active prep time. Feel free to use it however you would use sliced tomatoes, ketchup or any other spread. It also makes a great hostess gift, or a special treat for the condiment lover in your life.

Have you already jumped on the savory jam bandwagon? Then I suggest you also try some of this Boozy Bacon Jam. Get in my mouth right now!



Recipe adapted from Table Matters

Tomato-Shallot Jam

Yield: Makes about 1 cup

Tomato-Shallot Jam


  • 1 pint cherry tomatoes (any color)
  • 1/3 to 1/2 cup sugar (depending on how sweet you want it)
  • 1/3 cup shallots, minced
  • Juice and zest of 1 lime
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper


  1. Cut the cherry tomatoes in half and place them in a medium bowl with the sugar. Stir to coat the tomatoes and then let them sit at room temperature for about 1 hour.
  2. Heat a large non-stick skillet over medium heat. Add the tomatoes, and all the juices that have been released, to the skillet along with the minced shallot. Cook, stirring frequently, for 12-15 minutes or until the jam is thick and glossy and the tomatoes are almost completely broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat.
  3. Allow the jam to cool to room temperature before storing or serving. The Tomato-Shallot Jam can be kept in an airtight container in the refrigerator for 7-10 days.


  • Can this recipe be canned in a water bath for longer shelf life?


    • I haven’t tried it, but it should work.

  • It has become my go to appetizer recipe – on toast with goat cheese…. delicious!


    • That’s great to here! I absolutely love this recipe.

  • I also have a crazy amount of cherry tomatoes so this is perfect!! thank you!


    • Thanks, Alice. It’s such a great way to use cherry tomatoes!

  • Did you use French shallots or the green onion kind?


    • Hi Audrey, I used French Shallots (the brown, papery ones).

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