This smoked tomato jam is the perfect blend of sweet, smoky, and savory. Spread it, spoon it, dip it, and use it to elevate your favorite burgers, appetizers, and more. Once you make a batch, you'll wonder how you ever lived without it!
TL;DR
Smoke tomatoes and shallots, blend with spices, simmer until thick and jammy, and enjoy on everything from sourdough toast to elk burgers. It's an easy, bold, endlessly versatile way to extend tomato season long after the harvest.
Ingredients
- Tomatoes: Ripe, flavorful tomatoes make all the difference here. Any tomatoes will work: roma, campari, heirloom tomatoes, grape tomatoes, and more! If your tomatoes are extra juicy, just plan on a slightly longer simmer to reach that thick, jammy consistency. Give my roasted tomato soup a try next!
- Aromatics and Spices: The combination of shallots, brown sugar, smoked paprika, cayenne, and thyme creates the sweet-smoky balance that makes this jam shine. Shallots add gentle sweetness without overwhelming the tomatoes, smoked paprika deepens the smoky flavor, and thyme gives the jam an earthy depth of flavor. You can adjust the heat by increasing or decreasing the cayenne. Additional flavor additions are available in the variations section.
See recipe card for quantities.
How to Make Smoked Tomato Jam
This recipe is really simple once you get going. The smoker does most of the heavy lifting, and the long simmer on the stove transforms the tomatoes into a rich, jammy spread bursting with flavor.
- Step 1: Preheat smoker to 250°F. Line a small sheet pan with aluminum foil and lightly grease it with olive oil. Place tomatoes, cut side down, and shallots on the pan. Drizzle olive oil over vegetables.
- Step 2: Place the sheet pan in the smoker, over indirect heat, and smoke for 60-90 minutes, or until the tomatoes are softened, lightly shriveled, and infused with smoky flavor.
- Step 3: Add the tomatoes, shallots, and any juices from the pan to a blender or food processor. Add remaining ingredients, except thyme sprigs, to the blender.
- Step 4: Blend until the mixture is mostly smooth but still slightly chunky.
- Step 5: Transfer the tomato mixture to a medium saucepan. Add thyme sprigs to the pan. Bring to a simmer.
- Step 6: Reduce the heat to low and simmer for 2 hours, or until the mixture is thick and jam-like. Stir frequently towards the end of the cooking time to prevent burning.
- Step 7: Spoon the jam into a jar or airtight container. Allow it to cool at room temperature for 30 minutes before refrigerating for up to 2 weeks.
Pro Tips
- For a deeper smoke flavor, leave the tomatoes in the smoker for the full 90 minutes.
- Want a smoother jam? Blend fully before simmering.
- The jam thickens as it cools. Don't overreduce it.
Variations
- Spicy: Add extra cayenne or your favorite hot peppers to the sheet pan in the smoker.
- Savory: Stir in a teaspoon of miso paste during the simmer.
- Herby: Swap thyme for basil, rosemary, or oregano.
Storage
Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in small jars for up to 3 months.
Serving Suggestions
This smoked tomato jam is incredibly versatile. Spread it on elk burgers or grilled meats to add a burst of smoky sweetness. It's fantastic spooned over goat cheese or cream cheese served with sourdough baguettes or crackers for a quick appetizer, spread onto venison sandwiches, or used as a dipping sauce for rosemary roasted potatoes. No matter how you use it, this jam brings bold, smoky flavor to just about anything.
Recipe FAQs
Tomato jam is a versatile condiment perfect for spreading on burgers, sandwiches, and toast, serving with cheese boards, or using as a dip or glaze.
It's sweet, tangy, savory, and slightly sticky, like a richer, spiced-up ketchup with deeper tomato flavor.
You can smoke tomatoes for added flavor, but smoking alone doesn't preserve them. For safe long-term storage, freeze them or turn them into a canning-safe recipe.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!
Thank you!
Annie
📖 Recipe
Smoked Tomato Jam
Ingredients
- 1 ½ lb tomatoes, cored and halved
- 3-5 small shallots, peeled
- 1 tablespoon olive oil
- ⅓ cup brown sugar
- 2 tablespoon fresh lemon juice
- 2 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ⅛ teaspoon cayenne
- 2 thyme sprigs
Instructions
- Preheat smoker to 250°F. Line a small sheet pan with aluminum foil and lightly grease it with olive oil.
- Place tomatoes, cut side down, and shallots on the pan. Drizzle olive oil over vegetables.
- Place the sheet pan in the smoker, over indirect heat, and smoke for 60-90 minutes, or until the tomatoes are softened, lightly shriveled, and infused with smoky flavor.
- Add the tomatoes, shallots, and any juices from the pan to a blender or food processor. Add remaining ingredients, except thyme sprigs, to the blender. Blend until the mixture is mostly smooth but still slightly chunky.
- Transfer the tomato mixture to a medium saucepan. Add thyme sprigs to the pan. Bring to a simmer. Reduce the heat to low and simmer for 2 hours, or until the mixture is thick and jam-like. Stir frequently towards the end of the cooking time to prevent burning.
- Spoon the jam into a jar or airtight container. Allow it to cool at room temperature for 30 minutes before refrigerating for up to 2 weeks.
Notes
- Ripe, flavorful tomatoes make all the difference here. Any tomatoes will work: roma, campari, heirloom tomatoes, grape tomatoes, and more! If your tomatoes are extra juicy, just plan on a slightly longer simmer to reach that thick, jammy consistency.
- The combination of shallots, brown sugar, smoked paprika, cayenne, and thyme creates the sweet-smoky balance that makes this jam shine. Shallots add gentle sweetness without overwhelming the tomatoes, smoked paprika deepens the smoky flavor, and thyme gives the jam an earthy depth of flavor. You can adjust the heat by increasing or decreasing the cayenne. Additional flavor additions are available in the variations section.
- For a deeper smoke flavor, leave the tomatoes in the smoker for the full 90 minutes.
- Want a smoother jam? Blend fully before simmering.
- The jam thickens as it cools. Don't overreduce it.
Annie Weisz says
This smoked tomato jam is one of my favorite ways to use up end of season tomatoes. I love it on burgers, sandwiches, or with cheese. If you make a batch, I'd love to hear how you're using it!