Jammy Tomato Red Pepper Spread

Ingredients

• About 120 g (½ cup)tomatoes (about 2 large Roma tomatoes), diced
• About 160 g (1 cup)yellow onion, diced
• About 75 g (½ cup)red bell pepper, diced
• 1–2 clovesgarlic, minced
• 37.5 ml (2½ tablespoons)olive oil
• To tastesalt

Instructions

1. 1

   Peel the tomatoes

   Cut a small cross in the top of each tomato. Bring a saucepan of water to the boil, add the tomatoes and boil for 1 minute. Transfer them to an ice bath, then remove and peel away the skins. Quarter the tomatoes, remove the seeds and dice the flesh.

2. 2

   Start the simmer

   Warm a ceramic pot or Dutch oven over a medium heat; avoid stainless steel, as it may react with the tomatoes and give them a metallic taste. Add the olive oil. When hot, add the onion and cook for 5–7 minutes, stirring occasionally, until tender. Add the tomatoes, red pepper and garlic, along with a pinch of salt. Cover and simmer for 30 minutes.

3. 3

   Reduce uncovered

   After 30 minutes, remove the lid and simmer for another 30 minutes, stirring occasionally. By the end of the hour, the mixture should have thickened to a jam-like consistency.

4. 4

   Season and serve

   Taste and adjust the salt as needed. Take the pot off the heat and leave the spread to cool. Serve warm or at room temperature.

What is tomato pepper spread?

This is a Mediterranean-style cooked vegetable spread, reduced slowly until the tomatoes, onion and pepper soften and meld. Its jammy texture makes it work as both a simple appetiser and a savoury addition to other dishes.

Roma tomatoes provide the base, while onion and red pepper round out their flavour. The long, gentle simmer is what brings this version together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 69 calories, 1g protein, 4g carbs, 6g fat.

The tomatoes and vegetables contribute most of the carbohydrates, while the olive oil supplies most of the fat; the spread provides only a small amount of protein. Serve it with a protein-rich part of a cheeseboard or alongside a meal with a clear protein source to make a more balanced plate.

Prepare the tomatoes

Blanching: A quick boil followed by an ice bath loosens the tomato skins, making them easier to remove before cooking.

Seeding: Removing the seeds and dicing the flesh gives the spread a less watery starting point and helps it reduce smoothly.

Choose the cooking pot

Pot material: The method recommends a ceramic pot or Dutch oven and advises against stainless steel, which may react with the tomatoes and create a metallic taste.

Gentle heat: Once the vegetables are in the pot, keep the simmer steady rather than vigorous so they soften as their liquid reduces.

Build the jammy texture

Covered stage: Simmering with the lid on for the first 30 minutes gives the vegetables time to soften.

Uncovered stage: Removing the lid for the next 30 minutes lets excess moisture evaporate. Stir occasionally and look for a thick, spoonable consistency.

Season and serve

Salt: The vegetables reduce as they cook, concentrating their flavour, so taste near the end and adjust the salt then.

Serving: Offer the spread warm or at room temperature with crackers or crostini. It also suits a cheeseboard, sandwiches or eggs.

Plan around the simmer

The method takes about an hour of cooking, in addition to preparing and peeling the tomatoes. Keep an eye on the pot during the uncovered stage and stir from time to time as it thickens.

If serving it with bread or a cheeseboard, you can let the spread cool while you arrange the rest. It is also easy to make ahead and serve later.

Recipe notes & tips

• Use ripe Roma tomatoes for a full-flavoured spread.
• Have an ice bath ready before blanching the tomatoes.
• Dice the vegetables evenly so they soften at a similar pace.
• Stir more often as the mixture thickens during the uncovered simmer.
• Taste for salt after the spread has reduced.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the garlic for a little heat.
• Use fresh herbs: Add chopped basil or oregano near the end of cooking.
• Try another pepper: Swap the red bell pepper for yellow or orange pepper.
• Add balsamic: Stir in a small splash near the end for a tangy note.
• Make it smoky: Add a little smoked paprika with the garlic.

Common mistakes to avoid

• Skipping the ice bath: Cool the blanched tomatoes straight away so they are easier to handle and peel.
• Using a vigorous boil: Keep the vegetables at a gentle simmer to reduce them without scorching.
• Leaving the lid on: Uncover for the final 30 minutes so excess liquid can evaporate.
• Stirring too rarely: Check and stir occasionally, especially as the spread becomes thicker.
• Salting too early: Taste and adjust after reduction, when the flavours are more concentrated.

How to store

Cool the spread, then store it in an airtight container in the fridge for up to 4 days. Reheat gently in a small saucepan or serve it chilled or at room temperature.

Frequently asked questions