Roasted Tomato Peach Jam
This post may contain affiliate links. Read my full disclosure policy. Sweet, tangy, and just a little unexpected, this tomato peach jam is a game-changer for burgers, grilled meats, and cheese boards—all summer long! More of a relish than a true jam, this sweet and tangy tomato-peach spread is a delicious upgrade to ketchup on my Southwestern cheeseburger sliders or smash burgers. It’s also great alongside grilled meats, sausage, or fish—and pairs beautifully with mild cheeses like burrata or mozzarella. What you’ll need To Make Tomato-Peach Jam Step-by-Step Instructions 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. 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. Transfer the contents of the baking sheet to a small bowl. Add the sugar and mash with a rubber spatula or spoon until the mixture is nice and jammy. Taste and adjust seasoning, then chill in the refrigerator until ready to serve. The jam will keep well in the fridge for about a week; freeze for longer storage. Enjoy! You May Also Like RecipeComments (79)Add Comment Recipe Comments (79) Add Comment Ingredients 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 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 Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. 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. 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. Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. 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. 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. 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 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 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: Breakfast & BrunchDairy-FreeFreezer-FriendlyFruitMake-AheadSauces & DressingsVegetables & SidesAmerican Breakfast & Brunch Dairy-Free Freezer-Friendly Fruit Make-Ahead Sauces & Dressings Vegetables & Sides American