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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Any tips for making this in wintertime when the hothouse imported peaches are like rocks? Or can this only be made in summer? 😄
Hi Beryl, I don’t really have any tips for this except to try ripening them in a paper bag. I’m not sure if they’re starting from being rockhard how it will work, but it’s worth a try. Please LMK how it works if you try it!
This was terrible
I made this jam for 4th of July and paired it with your lamb burgers (+ arugula & feta crumbles) in pita pockets. The combination was fantastic – would highly recommend others try it! Thanks again for another winning recipe!
Made this over the summer with local South Carolina Peaches and it was AMAZING on the Southwestern cheeseburgers!
Question, I would love to make it now, but peaches are not in season. Could I try using thawed frozen peaches? Or would that not work? Any other suggestions?
So glad you like this! Yes, I do think you could use frozen peaches. Please LMK how it turns out if you try it!
Jenn,
Have you ever added jalapeño pepper to this recipe?
Thank you,
Jan
I haven’t, but I think you could!
Curious if you ever tried making it with jalapeño and how it came out?
I made this last summer and it was fantastic. I thought it included jalapeños…am I remembering incorrectly, or has the recipe changed? If it did include them, how many, and are they roasted with the other ingredients?
No, I haven’t changed it! 🙂
Suggestion for the otherwise perfect recipe for tomato-peach jam:
Tomato peel or skin remains rather intact after roasting despite mashing —which is rather unchewable and unpleasant to eat— so I used an immersion blender to get a fine, yet textured jam that was great!
We have an abundance of tomatoes from our garden,but no cherry toms. Most average about the size of a lemon (early girls). Would like to make this will the larger toms. work here? If so how? We have some awesome Oh Henry peaches to use,thanks.
Sure, that should work. I’d just dice the tomatoes so the pieces are the size of halved cherry tomatoes. I’d love to hear how it turns out!
This recipe is absolutely delicious and super easy!! I loved the flavor combination here! When I made it last summer, I ate with fresh burrata—spectacular!
Jenn, if I wanted to serve this as an appetizer on baguettes, what cheese would you suggest? Goat, maybe? (I’m already doing a caprese skewer, so I wanted to avoid burrata this time around.) Thanks!
So glad you like it! Yes, I think goat cheese would pair beautifully with this as you described. 🙂
I made this last summer and froze it in small containers. I took some out this week (December) and served it with pork loin roast–t was fabulous! Depending on preferences for heat, more jalapeños could be used, but as is it’s great as is with just a hint of heat. Yum!