22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Roasted Tomato-Peach Jam

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Sweet and savory, this tomato-peach jam is delicious on burgers or served alongside grilled meats, sausage, fish, or cheese.

tomato peach jam

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

Jam ingredients including peaches, tomatoes, and olive oil.

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.

Tomatoes, peaches, and shallots on a lined baking sheet.

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.

Roasted tomatoes, peaches, and shallots on a lined baking sheet.

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

Sugar in a bowl with roasted vegetables.

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

Bowl of mashed sugar and roasted vegetables.

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

tomato peach jam

You may also like

Roasted Tomato Peach Jam

Sweet and savory, this tomato-peach jam is delicious on burgers or served alongside grilled meats, sausage, fish, or cheese.

Servings: 1½ cups
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes


  • 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


  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.

See more recipes:


  • Using Colorado peaches and Minnesota cherry tomatoes in this are the best! I look forward to August every year because I make this jam. Thank you Jen!

    • — Karyn on August 12, 2023
    • Reply
  • Easy to make and seriously delicious!! I suspect it will taste even better when peaches are in season. My son picked up rock hard peaches (haha) but the jam was still so good!

    • — Lori R on May 27, 2023
    • Reply
  • It would be nice if produce recipes included a measured amount. We grow our own peaches. They are smaller than what you would buy in market but taste wonderful. 2 peaches is sort of meaningless. I have another recipes that calls for 3 stalks of rhubarb – another meaningless recipe amount.

    • — Pam on September 8, 2022
    • Reply
    • Hi Pam, a kitchen scale works great for this. I use mine every day! Also, you may find this tool helpful.

      • — Jenn on September 8, 2022
      • Reply
  • Made this today ands it’s gorgeous the only thing that does not make it perfect is the quantity of sugar is far too much. I would start with a tsp at a time and add to taste. I did bump up the salt by adding fleur de sel and a bit of cumin. Since we love to eat lamb this is perfect on lamb burgers with goat cheese

    • — Jackie M on August 14, 2022
    • Reply
  • Wow. Soooooo good!!!! I made it exactly as written, but I tasted it first before adding the sugar. I didn’t need the full amount listed. My peaches were super ripe & I think extra sweet. I have a mini food processor & I blitzed it 4-5 times & the consistency is perfect. I’ll be making this often!!!

    • — Cheryl on August 14, 2022
    • Reply
  • Hi Jenn, this was absolutely delicious. Served it with goat cheese on rustic toasted bread. Can this be frozen for later use? Thanks

    • — Johara on August 13, 2022
    • Reply
    • Sorry, should have read more carefully. You did add freezing instructions. 😊

      • — Johara on August 13, 2022
      • Reply
  • I have made this recipe many times and it is so delicious! This time I didn’t add sugar (the peaches were sweet and they didn’t need any additional sugar). I am going to serve it tonight with arugula and burrata cheese, along with grilled burgers. Thanks again, Jenn, for another yummy recipe 😋

    • — Lynne on July 28, 2022
    • Reply
  • Can I used canned peaches if it’s during the winter months ?

    • While I prefer fresh, canned peaches should work. Just drain them of all their juices.

  • 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,

    • I haven’t, but I think you could!

    • Curious if you ever tried making it with jalapeño and how it came out?

      • — Pam K on August 14, 2022
      • Reply
  • 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!

    • — Alex Scopeletis
    • Reply
    • 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!

  • Made this and served with burrata. It was pretty well received but I don’t know if I would make it again.

    • — Patricia Smith
    • Reply
  • This was a delicious topping for Costco’s tortilla crusted tilapia. I typically serve that with a mango salsa. I didn’t peel the peaches. Also added a minced serrano after mashing. May try the remainder as a topping on crostini with goat cheese.

  • I picked up some great heirloom tomatoes from the farmer’s market, but they’re not a cherry variety. I have been dying to try this recipe, but I don’t know if it is super important what kind of tomatoes I use. Should I chop and roast with the peaches as-is, or blanch and remove the skins first? Thanks for your advice.

    • It’s fine to use chopped heirlooms — no need to remove the skins. Please let me know how it turns out!

  • Jen, just came back from our local farmer’s market with an abundance of peaches last of the season for them……how ripe should the peaches be before I start roasting them along with the tomatoes etc. ????? Firm or fully ripened? Want to freeze some jam for Thanksgiving appetizers?

    • Hi Elaine, I’d say just ripe would be best. Love the idea of serving this on Thanksgiving!

  • Can you can this in a boiling water bath.

    • Hi Judith, this recipe was not developed with canning in mind so I’m not sure it would be safe-sorry!

      • Mine lasted longer than a week in the fridge, but I couldn’t eat it all before it went bad. I, too, would really like to can this in the future. I plan to try it in 4 oz. jars. I’ll let you know.

        • Did the canning work?

          • — Nancy Whittlesey on August 28, 2023
          • Reply
  • Absolutely delicious! This is a must try recipe for end of summer. Perfect recipe to use up those last few local peaches and cherry tomatoes.

  • OMG – absolutely delicious!

  • This recipe is so simple and healthful. My husband and I love it! This is becoming our go-to snack!

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

  • 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!

    • Glad you like the recipes, Debbie! Although I haven’t frozen the salsa, I think you could get away with it.

  • 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.

  • 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!

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

  • 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.

  • 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

    • Yes, Elizabeth, those would work as would sliced fresh mozzarella.

  • 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.

  • 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.

  • 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!

    • — Peter van Steenwijk
    • 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!

  • 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

  • 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

  • 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
    • Reply
    • Definitely. I’d love to hear how it turns out with mangos!

  • LOVE this relish! Served it last night with burrata and am trying it tonight on burgers.

  • 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?

    • Hi Marian, I do think it’d be great with some heat. It keeps well for about a week.

  • How long can you preserve this jam/relish?

    • 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.

  • Except for the annoying tomato peels this is a great recipe!

    • — Marion Siegman
    • 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
    • Reply
    • Glad you enjoyed it, Linda! Baby kale or mesclun would both work well.

  • 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?



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

  • Should peaches be peeled before roasting?

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.