Savory Tomato and Onion Jam

Ingredients

• A generous pourolive oil
• 1 mediumred onion, diced
• To tastesea salt
• 680 g (1 1/2 lb)cherry tomatoes, halved
• To tastefreshly ground black pepper
• 1 tablespoonwhite wine vinegar
• 2 tablespoonscoconut sugar

Instructions

1. 1

   Soften the onion

   Warm a generous pour of olive oil in a sauté pan over medium heat. Add the onion and a pinch of salt, then sauté for 7 minutes, until translucent.

2. 2

   Add the tomatoes

   Stir in the tomatoes, another pinch of salt and black pepper to taste. Sauté for about 10 minutes, until the tomatoes start to break down, then mix in the vinegar and sugar.

3. 3

   Reduce the mixture

   Cook over medium heat for another 30–40 minutes, keeping the vegetables at a gentle simmer, until the liquid released by the tomatoes has reduced. The mixture should be thick, uniform and jammy rather than liquid.

4. 4

   Adjust and serve

   Taste and adjust the salt, sugar and acidity if needed. Serve on toast with something creamy, such as nut cheese, and fresh basil if you like, or enjoy it another way.

5. 5

   Refrigerate leftovers

   Store the jam in an airtight container in the refrigerator for up to a week.

What is tomato and onion jam?

This is a savoury fruit-and-vegetable spread, cooked slowly until tomatoes and onion soften into a thick, spoonable mixture. Tomato preserves and chutneys have many traditions around the world; this version is a simple, plant-based take rather than a claim to one particular regional style.

Cherry tomatoes bring sweetness and acidity, while red onion adds savoury depth. A little coconut sugar rounds out the flavour without making the jam taste like dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 15g carbs, 4g fat.

Most of the carbohydrates come from the tomatoes, onion and coconut sugar; olive oil provides most of the fat, while the vegetables contribute a modest amount of protein. Pair a serving with a protein-rich topping such as beans or a suitable plant-based cheese, and add vegetables for a more balanced plate.

Choosing the ingredients

Tomatoes: Ripe cherry tomatoes are convenient and cook down readily. Halving them helps them soften and release their juices.

Onion: Dice the red onion evenly so it softens at a similar pace throughout the pan. Olive oil and a little salt help it become tender before the tomatoes go in.

Why the simmer matters

Gentle heat gives the tomatoes time to collapse and the released liquid time to evaporate. Keep the mixture simmering rather than boiling vigorously, which can make it splatter and cook unevenly.

The method calls for 30–40 minutes after adding the vinegar and sugar. The exact time depends on how much liquid the tomatoes release, so use the texture as your guide.

Getting the jammy texture

The mixture is ready when it looks thick and cohesive, with no pool of thin liquid around the edges. Stir periodically, especially as it reduces, to prevent the bottom from catching.

If it still looks watery at the end of the suggested time, continue cooking gently until more liquid evaporates. It will thicken further as it cools.

Balancing the flavour

Vinegar supplies acidity, and coconut sugar softens its sharpness while complementing the ripe tomatoes. Add both as directed, then taste after reduction, when the flavours have become more concentrated.

Adjust salt, sugar or acidity in small increments. The right balance depends on the sweetness and tartness of your tomatoes.

Serving ideas

Toast: Spread the jam over toasted bread and add a creamy topping such as nut cheese. Fresh basil adds a fragrant finish.

Beyond toast: Try it as a savoury accompaniment to a plant-based lunch or alongside other simple dishes. Use a clean spoon when serving from the storage container.

Recipe notes & tips

• Use a wide sauté pan to give the tomato liquid plenty of room to evaporate.
• Keep the heat at a gentle simmer during the long reduction.
• Stir more frequently as the mixture thickens to stop it catching on the bottom.
• Taste near the end of cooking, since reduction concentrates the seasoning.
• Let the jam cool before transferring it to an airtight container.

Variations

• Add chilli: Stir in a little chilli while the tomatoes cook for a spicy version.
• Use another vinegar: Swap in cider vinegar for a different tang.
• Add herbs: Stir in chopped fresh basil just before serving.
• Make it smokier: Add a pinch of smoked paprika while the tomatoes soften.
• Serve with cheese: Pair the spread with a creamy plant-based cheese on toast.

Common mistakes to avoid

• Cooking too fast: A vigorous boil can splatter and reduce unevenly; keep the pan at a gentle simmer.
• Stopping while watery: The jam needs to reduce until no thin liquid pools around it; continue cooking gently if needed.
• Under-seasoning: Tomato sweetness varies; taste at the end and adjust salt, sugar or vinegar.
• Letting it catch: Thickening mixture can stick to the pan; stir periodically and more often towards the end.
• Using an unsuitable container: Moisture or food residue can affect stored jam; use a clean, airtight container.

How to store

Keep the jam in an airtight container in the refrigerator for up to a week. Reheat gently in a small pan or microwave, or serve it cold; stir before serving if the texture has settled.

Frequently asked questions