Tomato Jam

From Eben Brummitt, formerly at Brava Bistro and KORQ Winehouse

2014 Sep/Oct


  • 1 onion
  • 4 garlic cloves
  • 1 finger of ginger (about 2 inches), peeled
  • olive oil
  • 1/4 t. ground cloves
  • 1 cinnamon stick
  • 2 to 3 medium tomatoes
  • 1/4 c. tomato paste
  • 1/2 c. honey
  • pinch of chile flakes, or to taste
  • salt to taste


Chop the onion, garlic and ginger very fine. Start the mixture in a warm pan on low heat with enough oil to coat the pieces and cook it until the onion starts to soften and turn translucent, about 10 minutes. Stir in the cloves and cinnamon stick and continue to cook, stirring once in a while to make sure nothing sticks to the bottom of the pan. While the onion is cooking, cut the tomatoes in half and grate them with the big side of a cheese grater (the skin should just slide over the holes so no need to worry about your fingertips).

After about 10 minutes, stir in the tomato paste and turn the heat up to medium. At this point you’ll want to continue stirring and keep an eye on the pan – you’re looking for a little browning to start to stick to the bottom.

Quickly, before the bottom gets too dark, add the grated tomato, honey and chile flakes – I like a small pinch just to offset the sweetness of the rest of the jam, but a little more is not necessarily a bad thing.

Stir everything well, scraping the bottom a little to get the browning and flavour cooking into the jam. Reduce the heat to a low simmer and cook it until the whole mixture starts to thicken, usually 45 to 60 minutes. Add a little salt and cool the jam. This lasts in the refrigerator for 1 to 1-1/2 weeks, or it can be canned like fruit jams.

Makes about 2 cups.