Balsamic Tomato Jam

Allison Johnston | 20 August, 2020


1 lb roma tomatoes

1 tsp kosher salt

3 Tbsp dried rosemary ( ground up)

1 Tbsp brown sugar

1 tsp freshly ground black pepper

1/4 cup balsamic vinegar


  • Place tomatoes in a medium size pot over medium-low heat. Sprinkle with salt and cook for about 5 minutes or until the tomatoes have begun to release liquid.
  • Add the remaining ingredients and turn the heat down to low. Continue cooking for about 20 minutes, or until a jam-like consistency is reached. Pour in a jar and seal tightly. Keeps in the fridge for about a week.