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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Made this and served with burrata. It was pretty well received but I don’t know if I would make it again.
This was a delicious topping for Costco’s tortilla crusted tilapia. I typically serve that with a mango salsa. I didn’t peel the peaches. Also added a minced serrano after mashing. May try the remainder as a topping on crostini with goat cheese.
I picked up some great heirloom tomatoes from the farmer’s market, but they’re not a cherry variety. I have been dying to try this recipe, but I don’t know if it is super important what kind of tomatoes I use. Should I chop and roast with the peaches as-is, or blanch and remove the skins first? Thanks for your advice.
It’s fine to use chopped heirlooms — no need to remove the skins. Please let me know how it turns out!
Jen, just came back from our local farmer’s market with an abundance of peaches last of the season for them……how ripe should the peaches be before I start roasting them along with the tomatoes etc. ????? Firm or fully ripened? Want to freeze some jam for Thanksgiving appetizers?
Hi Elaine, I’d say just ripe would be best. Love the idea of serving this on Thanksgiving!
Can you can this in a boiling water bath.
Hi Judith, this recipe was not developed with canning in mind so I’m not sure it would be safe-sorry!
Mine lasted longer than a week in the fridge, but I couldn’t eat it all before it went bad. I, too, would really like to can this in the future. I plan to try it in 4 oz. jars. I’ll let you know.
Did the canning work?
Absolutely delicious! This is a must try recipe for end of summer. Perfect recipe to use up those last few local peaches and cherry tomatoes.
OMG – absolutely delicious!
This recipe is so simple and healthful. My husband and I love it! This is becoming our go-to snack!
Made this to eat with your southwest sliders & loved the jam/chutney. So easy to make & enjoyed by all.
Hi Jenn. Can I freeze the jam? I have fresh toms and peaches from my garden and would love to freeze this for Thanksgiving.
p.s. Love your recipes!
Glad you like the recipes, Debbie! Although I haven’t frozen the salsa, I think you could get away with it.