Recipe: Tomato Marmalade

Recipe: Tomato Marmalade

As summer is taking its last breath, and all of the late season tomatoes are still barely hanging on the vine, tomatoes are making an appearance in nearly everything that graces my stovetop. On September 7th we're hosting the lovely and skilled baker, Sarah Owens at our pottery for a last hurrah dinner to celebrate the end of summer and a move to our new production space(!). We recently got a stack of her latest cookbook, Toast + Jam delivered, and I couldn't even wait a full 24 hours to make something from the book - everything just looked so delicious . 

I have a mystery variety of teeny-tiny volunteer tomatoes that have practically swallowed my yard whole this summer. They are sweet, acidic, and prolific - so I decided to substitute them into her recipe. Sarah calls for Roma or Brandywine varieties, which would probably make for a more smooth, jammy texture, but these worked perfectly for a quick refrigerator jam. 

This sweet, fragrant, and heavily spiced condiment would be lovely on top grilled chicken or lamb. Pair with a light-bodied, tart and juicy fruited, ever-so-slightly chilled red, like the Cerasuolo di Vittoria - a zippy blend of Nero d'Avolo and Frappato. 


adapted from Sarah Owens' Toast + Jam

  • 3 1/4 pounds ripe tomatoes
  • 1 3/4 cups granulated sugar
  • 1/2 cup mild honey
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 3/4 tablespoon red wine vinegar
  • 1 1/4 cup citrus peels (from a variety of oranges, grapefruits, and lemons)
  • 1/4 cup peeled and finely grated fresh ginger
  • 1 cinnamon stick
  • 1/4 teaspoon ground allspice
  • pinch of fine sea salt

Slice the cherry tomatoes in half and place in a large bowl with the remaining ingredients. Let the mixture rest at room temperature for at least 1 hour, or cover and refrigerate overnight.

Transfer the tomato mixture to a large pan and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly for about 5 minutes. Lower the heat and simmer for approximately 1 hour, uncovered. Stir frequently in the last half hour of cooking so the thickened marmalade won't stick to the bottom of the pan. When the marmalade is thick enough to hold its shape almost solidly in a spoon, test it for set, using a chilled plate. When the marmalade passes the set test, skim off and discard any foam that may appear on the surface and remove the cinnamon sticks. 

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