Roasted Tomato-Peach Jam
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Sweet and savory, this tomato-peach jam is delicious on burgers or served alongside grilled meats, sausage, fish, or cheese.
More like a relish than a true jam, this sweet and tangy tomato-peach jam is delicious on my Southwestern cheeseburger sliders in place of ketchup or served alongside grilled meats, sausage, or fish. It also pairs well with fresh, mild cheeses such as burrata or mozzarella.
What you’ll need To Make Tomato-Peach Jam
How To Make Tomato-Peach Jam
To begin, place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and the olive oil and mix with a rubber spatula until evenly coated.
Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
Transfer the contents of the baking sheet to a small bowl.
Add the sugar and mash with a rubber spatula or spoon until jammy.
Taste and adjust seasoning with more salt or sugar, if necessary, then chill in the refrigerator until ready to serve. Enjoy!
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Roasted Tomato Peach Jam
Sweet and savory, this tomato-peach jam is delicious on burgers or served alongside grilled meats, sausage, fish, or cheese.
Ingredients
- 1 lb cherry tomatoes (any color), halved
- 2 peaches (about ¾ lb), peeled, pitted and diced
- 2 shallots, thinly sliced
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sugar
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
- Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. The jam will keep in an airtight container in the refrigerator for up to 1 week.
- Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 51
- Fat: 2 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 100 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this the other week and am remaking right now!! We love it! I added a jalapeño when roasting and then pureed it in a blender. I used half as a marinade on pork chops and grilled them and then took the other half and topped the pork with. So good
Made this for our wine & appetizer monthly soirée. Served it on crostini and whipped feta. It was delicious!! Thank you for sharing your recipe.
Mary Beth
Hi Jenn,
My husband and I wanna try making this and your Southwestern sliders. The only problem is we rarely get fresh peaches here in the Philippines, and when we do, they’re flown in from Australia and they’re prohibitively expensive!
Do you think we could substitute the peaches with mangoes?
Definitely. I’d love to hear how it turns out with mangos!
LOVE this relish! Served it last night with burrata and am trying it tonight on burgers.
HI. This sounds fabulous, and I am intrigued by Peter’s suggestion of adding peppers. I have more banana peppers than I know what to do with!
Jen – how long will this keep in the frig?
Thanks
Hi Marian, I do think it’d be great with some heat. It keeps well for about a week.
How long can you preserve this jam/relish?
Hi Happy, I don’t know much about preserving and didn’t design this recipe with that in mind, so not sure it would be safe. But the jam will keep nicely in an airtight container in the fridge for up to a week, or frozen for up to 3 months.
Except for the annoying tomato peels this is a great recipe!
Shared the recipe with friends. Have made it twice and with fresh tomatoes and peaches available at local farm stands will be making more. It is so easy and delicious.
If arugula is not available, what would be a good green substitute?
Glad you enjoyed it, Linda! Baby kale or mesclun would both work well.
Hi Jenn,
Your Roasted Tomato Peach Jam inspired me to make it , but I would like to re-create it with an exciting and firing ( Indian?) chutney.
Sliced peppers seems to be the easiest, but have you a better suggestion for an excellent flavor?
Thnx
Peter
I think sliced peppers will work beautifully, Peter. Please let me know how it turns out!
Should peaches be peeled before roasting?
Yep 🙂