Chef Scherr’s Smoked Tomato Jam

Yield: 1 litre


1 kg Roma tomatoes, diced

3½ Tbs (50 mL) olive or grapeseed oil

¾ cup red onion, finely diced

2 Tbs jalapeño, seeded and finely diced

1 Tbs crushed garlic

1½ Tbs fresh ginger, minced

4 Tbs sugar

1/3 cup (80 mL) white balsamic vinegar

2 tsp smoked paprika

1 Tbs tomato paste

1 Tbs kosher salt


  1. Smoke your tomatoes on a lined tray at 200º F for about 40 minutes with apple or cherry wood chips (they’re done when edges of the tray get dry and tomatoes are soft to the touch).
  2. Add oil to a wide-bottomed pot on medium heat. Once hot, add onion, jalapeño, garlic and ginger. Sauté until onion starts to caramelize. Adjust heat as needed — don’t burn the garlic!
  3. Stir in sugar and vinegar, until sugar is dissolved.
  4. Add smoked paprika and tomato paste. Mix well. Add smoked tomatoes and drop heat to a simmer.
  5. Cook down until you get a nice consistency. Season with salt.

*Helpful hint: Do all prep ahead of time. If you like a sweeter jam, just add more sugar. Keeps for two weeks in the fridge in a covered container.

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