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    Home » Recipes » Recipes

    Easy Three Tomato Jam

    Published: Dec 4, 2017 · Modified: Jul 21, 2023 by Deborah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    A robust sauce with hints of sweet, sour and spice, this flavorful Three Tomato Jam is the perfect compliment for grilled or roasted vegetables or just about any dish you can imagine. Vegan, gluten-free and refined sugar-free. 

    I absolutely love this stuff. I have gobs of it in my refrigerator and love to have it on warm, freshly baked bread or roasted veggies. Here, I made a loaf of vegan light rye bread and the loaf was history by the end of the day between Michael and I. What can I say, just like my Pear Ginger Jam, this Three Tomato Jam is that good.

    This recipe is inspired by a Two Tomato Jam recipe in The Bold Vegetarian by Bharti Kirchner, a book I bought many years ago when I was vegetarian. She has a lot of awesome vegan recipes in the book as well as vegetarian ones. I find with just a few changes, I can easily turn her vegetarian recipes into vegan ones, which is why I keep the book.

    This deep reddish-brown jam combines fresh juicy Classic and Roma tomatoes with sun dried tomatoes that have been rehydrated. The jam derives a hint of sweetness from the Sugar in the Raw along with a hint of sourness from the tamarind. It pairs especially well with grilled eggplant or simply slathered on some warm crusty bread. It's also amazing with my Best Stuffed Holiday Acorn Squash or my Vegan Stuffed Poblano Peppers. 

    a jar of three tomato jam and an acorn squash

    Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

     

    📖 Recipe

    Three Tomato Jam

    A robust sauce with hints of sweet, sour and spice, this flavorful Three Tomato Jam is the perfect compliment for grilled or roasted vegetables or just about any dish you can imagine. Vegan, gluten-free and refined sugar-free
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, jam, Side Dish, spread
    Cuisine: Indian, Italy, Mediterranean
    Diet: Low Calorie, Low Fat, Vegan, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 3 8 oz. jars
    Calories: 140kcal
    Author: Deborah
    Cost: $7

    Ingredients

    • 1 lb Roma tomatoes
    • 1 lb Classic tomatoes
    • 16 sun-dried tomatoes Whole; cover and soak in boiling water for 15 minutes or until softened then drain and set aside.
    • 1 teaspoon ground cumin
    • 3 tablespoon vegan sugar
    • 1 teaspoon tamarind concentrate don't omit this; it makes the recipe
    • 1 teaspoon smoked paprika
    • ¼ teaspoon cinammon
    • ½ teaspoon sea salt
    US Customary - Metric

    Instructions

    • To peel tomatoes, plunge them into boiling water until their skins start to crack. Some of them are slower to respond than others. This takes about 5-10 minutes. Remove each one as it cracks and place on rack to cool. Once cool, remove skin from each one and discard. Cut each tomato in half, preserving the juice.
    • Process tomato flesh and drained sun-dried tomatoes in blender of food processor until smooth. Place in medium saucepan and add sugar and spices. Bring to boil. Lower heat and cook for 20 minutes or until the mixture is thick, stirring often. Add tamarind and sea salt and stir well.
    • Taste for salt, sugar and tamarind. The sauce should have a hint of sweetness and be a bit tart. Ladle into clean jars. Best served warm or at room temperature. Yields about 3, eight-ounce jars.

    Notes

    **If you prefer your jam to be seed-free, cut each tomato in half and, into a sieve placed over a bowl, gently squeeze out most of the seeds. Discard seeds in sieve and reserve juices. Chop the flesh coursely before placing into food processor.

    Nutrition

    Serving: 1Jar | Calories: 140kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 417mg | Potassium: 1129mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2950IU | Vitamin C: 46mg | Calcium: 55mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

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    Hi, I'm Debbye Jean!

    A BSN registered nurse and crazy vegan foodie, food photographer and recipe creator! I find the ultimate joy and comfort spending time in my kitchen sharing recipes with friends and family and I'd love to share my passion with you. Whether you're vegan, vegan-curious, or just cravin' more plants in your daily diet, let me show you how delicious plant-based eating can be so we can stay vibrant and healthy and do our part to reduce the suffering of animals used for food consumption worldwide.

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