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 just pulled this out of the oven and tasted it. Soooo good. My cherry tomato plant is finally ripening with enough tomatoes at one time that I was able to use my own homegrown for this batch.(PNW tomato season is soo late in the summer) I can’t wait to try it on the southwestern sliders tomorrow night.
Amazing as always! My peaches were very small so I used three instead of two but otherwise followed the recipe to a tee. So good!
Hi Jenn, this looks womderful! I don’t see this question posted but I hope I am not making you answer a duplicate! If peaches and fresh mango are not in season do you think frozen peaches and/or mango would work OK with this recipe? Many thanks!
Hi Linda, I think frozen fruit will work well. I’d love to know how it turns out if you try it. 🙂
This summer we had an abundance of peaches on our trees and I hate to even say this, but I was getting “peached out”! I saw this recipe in the weekly newsletter and thought, “Ooo a savory peach dish!” This was such a simple preparation, but absolutely delicious especially served over the burrata. Somehow we didn’t finish it all and later in the week my daughter was in the mood for a flatbread pizza, we didn’t have any sauce though. She was the one who thought to use this jam with some shredded mozzarella on top. Perfection! It must have been Really good because she didn’t save me even a tiny morsel to taste.
I have this to use with the burrata cheese salad. I could not find small burrata. Do you think this would work served with the burrata salad if I replace the cheese with small Bocconcini balls? I want to serve it with your crab cakes. Ever since I have found your website my relatives expect a certain level of entertaining. Thanks
Yes, Elizabeth, those would work as would sliced fresh mozzarella.
I made this recipe and it was ” Peachymatolicous” and I have continued to make it and double it. I also gave it a kick by finely mincing a serrano pepper and it gave it that salsa persona. I found myself even putting on bread instead of preserves.
I made this as the recipe suggested and it turned out great! I think the addition of a little heat would kick it up a notch. Great recipe will make again.
I made this jam to go along with some grilled pork chops. It was simple to make and very good. Next time, though, if I make it with pork again, I will add some fresh thyme to flavor it.
Hi Jenn,
Your Roasted Tomato Peach Jam hit the bull’s eye! A surprising combination! I added a spicy ingredient to transform this ‘jam’ into a ‘chutney ‘ which goes well with Indian curry’s and tortilla’s.
I used finely chopped red pepper, but Chili flakes or cayenne powder are supporting as well.
Give it a try!
Regards
Peter
WOW! I LOVED this! I served it on a platter with burrata (no arugula).
I accidentally added the salt and sugar before baking but that didn’t appear to compromise the dish. I like the suggestions to try this with mangoes or pepper- I will try both because I have a feeling I will make this often when peaches/mangoes are in season!