Pepper Tomato Jam

Not a true jam, but a savory condiment made from various vegetables that can be used as a topping, sauce enhancer, dip, or a spread for sandwiches.


1/2 brown onion, peeled and finely diced
4-5 medium sweet red peppers, grilled, peeled, and seeded
3-4 Hungarian peppers, grilled, peeled and seeded
2-3 cloves garlic, peeled, de-germed and minced
4 medium red tomatoes, seeded
Salt and Pepper to taste
1 teaspoon fresh thyme or rosemary, minced
Olive oil as needed
White wine vinegar, as needed


Cut tomatoes and peppers into 1/4 inch pieces.

Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.

Sauté onions until soft, then add the garlic and salt, pepper and herbs. Stir, and then reduce heat to low and cook until garlic is soft and the flavors have melded. Add the tomatoes and cook down to a jam-like consistency. This can take up to 30 minutes or more.

Taste. If needed, add a few drops of vinegar at a time to balance the flavor. It should be sweet, but should also have a little bit of tart to balance the sweet and to bring out the fruity qualities of the peppers and tomatoes.

When done, transfer to a clean jar and store in the refrigerator until ready to use. Keeps 7-10 days.


  • Use as a topping for pork, fish, or chicken. Use on toasted sturdy bread as an appetizer.
  • Good with soft cheeses like goat crottin, really ripe Brie, or mascarpone.
  • Makes a good smear on sandwiches — think fresh mozzarella, prosciutto, and arugula.

YIELD: 1 pint

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