Roasted Tomato Peach Jam

Tested & Perfected Recipes

tomato peach jam

More like a relish than a true jam, this sweet and tangy tomato peach jam is delicious on burgers 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.

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.

how to make tomato peach jam

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.

how to make tomato peach jam

Transfer the contents of the baking sheet to a small bowl.

how to make tomato peach jam

Add the sugar and mash with a rubber spatula or spoon until jammy.

how to make tomato peach jam

Taste and adjust seasoning with more salt or sugar, if necessary, then chill in the refrigerator until ready to serve. Enjoy!

tomato peach jam

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Roasted Tomato Peach Jam

Servings: 1-1/2 cups
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients

  • 1 lb cherry tomatoes (any color), halved
  • 2 peaches (about 3/4 lb), peeled, pitted and diced
  • 2 shallots, thinly sliced
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sugar

Instructions

  1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. 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.
  3. 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.
  4. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • Made this to eat with your southwest sliders & loved the jam/chutney. So easy to make & enjoyed by all.

    • — TracyV on November 27, 2018
    • Reply
  • 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!

    • — Debbie on September 16, 2018
    • Reply
    • Glad you like the recipes, Debbie! Although I haven’t frozen the salsa, I think you could get away with it.

      • — Jenn on September 18, 2018
      • Reply
  • I just pulled this out of the oven and tasted it. Soooo good. My cherry tomato plant is finally ripening with enough tomatoes at one time that I was able to use my own homegrown for this batch.(PNW tomato season is soo late in the summer) I can’t wait to try it on the southwestern sliders tomorrow night.

    • — Danita on August 16, 2018
    • Reply
  • Amazing as always! My peaches were very small so I used three instead of two but otherwise followed the recipe to a tee. So good!

    • — Julia on July 19, 2018
    • Reply
  • Hi Jenn, this looks womderful! I don’t see this question posted but I hope I am not making you answer a duplicate! If peaches and fresh mango are not in season do you think frozen peaches and/or mango would work OK with this recipe? Many thanks!

    • — Linda Giordano on February 11, 2018
    • Reply
    • Hi Linda, I think frozen fruit will work well. I’d love to know how it turns out if you try it. 🙂

      • — Jenn on February 11, 2018
      • Reply
  • This summer we had an abundance of peaches on our trees and I hate to even say this, but I was getting “peached out”! I saw this recipe in the weekly newsletter and thought, “Ooo a savory peach dish!” This was such a simple preparation, but absolutely delicious especially served over the burrata. Somehow we didn’t finish it all and later in the week my daughter was in the mood for a flatbread pizza, we didn’t have any sauce though. She was the one who thought to use this jam with some shredded mozzarella on top. Perfection! It must have been Really good because she didn’t save me even a tiny morsel to taste.

    • — Sue Cordeiro on December 5, 2017
    • Reply
  • I have this to use with the burrata cheese salad. I could not find small burrata. Do you think this would work served with the burrata salad if I replace the cheese with small Bocconcini balls? I want to serve it with your crab cakes. Ever since I have found your website my relatives expect a certain level of entertaining. Thanks

    • — Elizabeth on November 20, 2017
    • Reply
    • Yes, Elizabeth, those would work as would sliced fresh mozzarella.

      • — Jenn on November 20, 2017
      • Reply
  • I made this recipe and it was ” Peachymatolicous” and I have continued to make it and double it. I also gave it a kick by finely mincing a serrano pepper and it gave it that salsa persona. I found myself even putting on bread instead of preserves.

    • — Norma Diaz on September 16, 2017
    • Reply
  • I made this as the recipe suggested and it turned out great! I think the addition of a little heat would kick it up a notch. Great recipe will make again.

    • — Maria morelli on September 15, 2017
    • Reply
  • I made this jam to go along with some grilled pork chops. It was simple to make and very good. Next time, though, if I make it with pork again, I will add some fresh thyme to flavor it.

  • Hi Jenn,
    Your Roasted Tomato Peach Jam hit the bull’s eye! A surprising combination! I added a spicy ingredient to transform this ‘jam’ into a ‘chutney ‘ which goes well with Indian curry’s and tortilla’s.
    I used finely chopped red pepper, but Chili flakes or cayenne powder are supporting as well.
    Give it a try!
    Regards
    Peter

    • — Peter van Steenwijk on September 14, 2017
    • Reply
  • WOW! I LOVED this! I served it on a platter with burrata (no arugula).
    I accidentally added the salt and sugar before baking but that didn’t appear to compromise the dish. I like the suggestions to try this with mangoes or pepper- I will try both because I have a feeling I will make this often when peaches/mangoes are in season!

    • — Mo on September 11, 2017
    • Reply
  • I made this the other week and am remaking right now!! We love it! I added a jalapeño when roasting and then pureed it in a blender. I used half as a marinade on pork chops and grilled them and then took the other half and topped the pork with. So good

    • — Kendall on August 20, 2017
    • Reply
  • Made this for our wine & appetizer monthly soirée. Served it on crostini and whipped feta. It was delicious!! Thank you for sharing your recipe.
    Mary Beth

    • — Mary Beth on August 13, 2017
    • Reply
  • Hi Jenn,

    My husband and I wanna try making this and your Southwestern sliders. The only problem is we rarely get fresh peaches here in the Philippines, and when we do, they’re flown in from Australia and they’re prohibitively expensive!

    Do you think we could substitute the peaches with mangoes?

    • — Helen de Terry on August 12, 2017
    • Reply
    • Definitely. I’d love to hear how it turns out with mangos!

      • — Jenn on August 13, 2017
      • Reply
  • LOVE this relish! Served it last night with burrata and am trying it tonight on burgers.

    • — Lynne on August 10, 2017
    • Reply
  • HI. This sounds fabulous, and I am intrigued by Peter’s suggestion of adding peppers. I have more banana peppers than I know what to do with!
    Jen – how long will this keep in the frig?
    Thanks

    • — Marian on August 10, 2017
    • Reply
    • Hi Marian, I do think it’d be great with some heat. It keeps well for about a week.

      • — Jenn on August 10, 2017
      • Reply
  • How long can you preserve this jam/relish?

    • — Happy on August 10, 2017
    • Reply
    • Hi Happy, I don’t know much about preserving and didn’t design this recipe with that in mind, so not sure it would be safe. But the jam will keep nicely in an airtight container in the fridge for up to a week, or frozen for up to 3 months.

      • — Jenn on August 10, 2017
      • Reply
  • Except for the annoying tomato peels this is a great recipe!

    • — Marion Siegman on August 10, 2017
    • Reply
  • Shared the recipe with friends. Have made it twice and with fresh tomatoes and peaches available at local farm stands will be making more. It is so easy and delicious.
    If arugula is not available, what would be a good green substitute?

    • — Linda Friedman on August 10, 2017
    • Reply
    • Glad you enjoyed it, Linda! Baby kale or mesclun would both work well.

      • — Jenn on August 10, 2017
      • Reply
  • Hi Jenn,
    Your Roasted Tomato Peach Jam inspired me to make it , but I would like to re-create it with an exciting and firing ( Indian?) chutney.
    Sliced peppers seems to be the easiest, but have you a better suggestion for an excellent flavor?

    Thnx

    Peter

    • — Peter van Steenwijk on August 3, 2017
    • Reply
    • I think sliced peppers will work beautifully, Peter. Please let me know how it turns out!

      • — Jenn on August 3, 2017
      • Reply
  • Should peaches be peeled before roasting?

    • — Alice on August 3, 2017
    • Reply
    • Yep 🙂

      • — Jenn on August 3, 2017
      • Reply

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