I know what you’re thinking…how does this taste?! So let’s start with that. This savory, dangerously sticky jam is packed with flavor. Think “candied tomato with subtle notes of vanilla.”
It’s perfect on toasted sourdough, atop ricotta, and as a crowd favorite on your next charcuterie board. Give it a whirl! Tell me how you like it.

This recipe is adapted from Holly. Her delicious version is more like a chutney. Mine is sticker…get some on your finger and you’ll see what I mean.

Ingredients:

2 containers of cherry tomatoes

Zest of 2 lemons

Juice of 2 lemons

A vanilla bean that you’ve busted down to get every yummy bit (keep the pod)

3 cups of brown sugar

A pinch of sea salt

Instructions:

Halve tomatoes. Add to a small saucepan on medium heat. Add lemon juice + zest and 2.5 cups of sugar. Add vanilla beans, salt and stir. Drop in vanilla pod, cover and bring to a rolling simmer. Stir occasionally. Do not continuously taste how good this is while it’s cooking ok?! After about 20-25 mins, check for doneness. Does it coat the back of your spoon and give resistance as you stir it? Not quite? Add more sugar and let that baby thicken up a bit. Remove from heat. It’ll get more jammy as it cools.

I let mine cool in the jar it’ll be stored in.

Vanilla Tomato Jam