Tomato-Shallot Jam

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

When you think of jam, you most likely imagine a sweet and sticky fruit spread. I know I certainly do. But what about the world of savory jams? Savory jams can be real game changers for your boring old burger, turkey sandwich or grilled cheese. They can compliment a roasted or grilled chicken, baked potatoes, or a simple tray of cheese and crackers. Adding on a little savory jam is a great way to instantly boost all kinds of food items!

I made this Tomato-Shallot Jam in a snap. It’s very easy to make and only requires a few ingredients. And it is a good introduction to savory jams if you aren’t entirely sure you’re ready to completely turn the corner on sweet jams. I spread this on toasted baguette slices with some seasoned ricotta cheese for a simple bruschetta-like appetizer. You can use it how you would sliced tomatoes, ketchup or any other spread. This Tomato-Shallot Jam would also make a great little hostess gift.

If you are jumping on the savory jam bandwagon, then I suggest you try some Boozy Bacon Jam. OMG – get in my mouth right now!



Recipe adapted from Table Matters

Tomato-Shallot Jam

Yield: Makes about 1 1/2 cups

Tomato-Shallot Jam


  • 1 pint cherry tomatoes (I used a mix of red and yellow)
  • 1/2 cup sugar
  • 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 let the tomatoes sit with the sugar at room temperature for 1 hour. The tomatoes will release a lot of juice during this time.
  2. Heat a large non-stick skillet over medium heat. Add the tomatoes (and their juices) to the skillet along with the minced shallot. Cook, stirring frequently (sugar burns!), for 12-15 minutes. It will be very bubbly in the beginning. The jam is done when it appears thick and glossy and the tomatoes are almost completely broken down (you can use your spoon to help break them up more if necessary). Add the rest of the ingredients, stir to combine 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. Tomato-Shallot Jam can be kept in an airtight container in the refrigerator for up to 1 week.


1. This recipe could be easily scaled up.

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  • I love the idea! It looks delicious! –


  • 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.

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