Roasted Tomato Jam

This is a sponsored post written by me on behalf of Smithfield®. The opinions, recipes + ideas are all mine. This post has been updated 09/03/2019 to add notes about tomato roasting time.

Sweet + savory with a kick of spice, with roasted ripe tomatoes and caramelized onions, this Roasted Tomato Jam is a tasty topping to serve with all your summer meals. All this unforgettable recipe takes is fresh ripe tomatoes, sweet onions and a little bit of love. We enjoyed our homemade tomato jam piled high on a delicious grilled beer bratwurst. 

Roasted Tomato Jam

Get ready to fall in love with Roasted Tomato Jam…seriously.

Once you try this recipe, you will be making Roasted Tomato Jam to put on everything. Spread it on bread, eat it on a sandwich, how ’bout a burger? Yep. This tomato jam is fire.

My fave item to eat it with? A savory and rich Smithfield® Craft Collection™ Yuengling® Traditional Lager Bratwurst. Yes, these delicious bratwurst taste great all by themselves, but this girl likes her toppings and her beer. And nothing goes better with these beer brats than Yuengling Traditional Lager.

We grabbed our Smithfield Yuengling Bratwurst, Yuengling Traditional Lager and all of our summer grilling favorites at our local Kroger store.  The bratwurst can be found in the meat case in your Kroger, and are made with premium cuts of pork.

Yuengling Traditional Lager and Smithfield Craft Collection Beer Bratwurst with Yuengling Lager Overhead shot of beer and beer bratwurst

Let’s get down to business on how to make Roasted Tomato Jam:

For the best flavor, start with red, ripe tomatoes. I recommend using Roma tomatoes or another small type of tomato. I used a mixture of the two because that is what I had on hand. The key is using fresh tomatoes.

First, core the tomatoes using a small paring knife. Be sure to get out the green and white part of the core.

Cut the tomatoes in half. Then place them open side down onto a shallow rimmed baking pan. Do not use any oil or seasonings. Bake the tomatoes in a hot oven for about 45 minutes until they are roasted and the skins easily pull off.

NOTE: Roasting time for the tomatoes WILL VARY based on the size and type of tomato you use, and how hot your oven gets. Please check the tomatoes every 10-15 minutes. Remove them when the skins are blistered and the flesh is soft. See below for a picture.

Roasting the tomatoes intensifies the flavor, caramelizes them, and gives them a deeper, sweeter flavor for our tomato jam. Are you excited yet?

roasted red tomatoes on a baking pan

While the lovely little tomatoes are roasting away, caramelize onions in a little bit of butter over low heat. (Get our complete step-by-step recipe at the bottom of this post.)

Once the onions are golden brown, stir in the prepared roasted tomatoes, brown sugar, and spices. The spices might be my favorite part. For this addictive tomato jam we used a sweet + savory spice blend that plays a crazy game on your tongue.

Cinnamon + cayenne.  Allspice + crushed red peppers.  Brown sugar + garlic. Plus one of my favorite flavor boosters, fresh ginger. All of these flavors cook into one amazing bratwurst topping.

The sweet + savory spices and rich caramel of Yuengling beer are repeated in the the tomato jam and the bratwurst.

Overhead shot of simmering tomato jam in a pot

Cook and stir the tomato and onion mixture until it thickens into a jam-like consistency. (About 1 hour or so.) See the recipe at the bottom of this post, but you want to cook all of the excess liquid out of the tomato jam until it is rich and thick. Enjoy a Yuengling while you are waiting.

While the tomato jam is simmering away, time to get to the grill and cook up these limited batch Smithfield Yuengling Lager Beer Bratwurst. The bratwurst is infused with real Yuengling Traditional Lager.

Beer bratwursts cooking on a hot grill

The juicy bratwursts are so easy to cook on the grill. Get your grill hot, cook and rotate every few minutes until they are cooked through and brown on all sides. (Refer to complete cooking instructions on the package.)

Grilled bratwurst and Yuengling Lager

This summertime meal is made even better with Yuengling Traditional Lager. The amber beer pairs perfectly with the beer infused bratwurst from Smithfield.

The beer brats are grilled to perfection. The roasted tomato jam is ready to go. Time to assemble this delicious meal.

More tasty recipes:

Grilled Skewered Beer Brats + Mustard Glaze

Char’s Beer BBQ Sauce

Baked Cheddar Cheese Grits + Crab Cakes

Easy Grilled Pork Tenderloin Sandwiches + Tangy Slaw

Spanish Style Pork Pepper Wraps

Classic Southern Potato Salad

a jar of sweet + savory roasted tomato jam

Warning: you might want to make a double batch of Roasted Tomato Jam and Yuengling Beer Bratwurst. (Your friends will want to take yours home with them.)

Roasted Tomato Jam + Grilled Beer Bratwurst

What is your favorite beer bratwurst recipe? We would love to hear about your ideas, so feel free to comment at the bottom of this post.

Overhead shot of grilled beer brats on a bun, topped with tomato jam

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4.67 from 3 votes

Roasted Tomato Jam

This homemade sweet + savory tomato jam is packed with the flavors of roasted ripe tomatoes and caramelized sweet onions. Slow simmered with brown sugar, allspice, ginger, and cayenne, this recipe is a perfect side or condiment when you want wow flavor.
Course Sauce
Cuisine American
Keyword tomato jam
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 90kcal
Author Buy This Cook That


  • 2 pounds Roma tomatoes
  • 2 medium vidalia onions
  • 1 tablespoon butter
  • 1/2 cup dark brown sugar packed
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic finely minced
  • 1 tablespoon ginger fresh, finely grated
  • 4 dried Fresno chiles crushed, more or less to taste
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground allspice


  • Preheat oven to 450 degrees. 
  • With a paring knife, cut the core out of the tomatoes. Cut each tomato in half lengthwise and place them cut side down onto a rimmed, shallow baking pan.
  • Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes into 1/2 inch pieces.
  • While the tomatoes are roasting, melt the butter in a medium sized stainless steel saucepan. Peel and slice the onions into thin rings. 
  • Add the onions to the butter and stir. Cook on low, stirring occasionally, for about 30 minutes until the onions are soft and golden brown.
  • Stir the tomatoes, brown sugar, vinegar and all spices into the onions. Heat the tomato jam mixture to a boil, stirring constantly.
  • Reduce heat and simmer on low for 1 hour or more, stirring frequently to prevent sticking. Cook until the mixture is rich, thick and resembles the consistency of jam.
  • Remove from heat and store in a sealed jar. If not using immediately, refrigerate.


Refrigerate any leftovers.
Nutritional info provided is ONLY for the Roasted Tomato Jam. Please refer to the package nutritional content for information on the bratwurst, buns or other toppings.
You can find Smithfield Yuengling Bratwurst at your local Kroger. For savings, click here!
NOTE: Roasting time for the tomatoes WILL VARY based on the size and type of tomato you use, and how hot your oven gets. Please check the tomatoes every 10-15 minutes. Remove them when the skins are blistered and the flesh is soft. See below for a picture.


Serving: 1g | Calories: 90kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 313mg | Potassium: 297mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1080IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 0.5mg


  1. Jennifer says

    Hi, this tomato jam looks really good. I had a vegetarian sandwich a few summers ago at a cafe near my office that had lettuce, a spicy tomato jam and smoked cheddar. It was so good and almost but not quite like eating a really amazing BLT!


  2. Susan H says

    I’m not sure how you have anything left if you’re roasting the tomatoes at 450 degrees for 45 minutes. What a mess! Not only have I wasted good, homegrown tomatoes, I’m not sure I’ll be able to salvage my baking sheets either.
    Should have gone to a site with a proven chef/kitchen.

    • Teri says

      My tomatoes were pretty juicy and I ended up with the roasted flesh of the tomatoes. Maybe my oven doesn’t cook as hot as yours?

    • Teri Stephens says

      I’m trying to go back and find my original notes for this recipe to see if I made a typo. 15 minutes does sound more accurate I am terribly sorry. I will update recipe ASAP.

      • Teri says

        Thanks. I will be remaking this soon to test. Because I have roasted tomatoes before and it takes longer than 15 minutes. I believe it will depend on the size of the tomatoes. I’ll update it now with notes of time variations and to check the tomatoes every few minutes until they are soft and blistered on the outside.

  3. Mike Hardie says

    I’ve made this four times and each time it took the tomatoes 45 minutes to get close to blistered and charred a bit. I could have gone as much as an hour. Strongly recommend this recipe. Tastes really great!!!

    • Teri says

      Thank you for the feedback. The timing is definitely going to vary by your oven. Thanks again so much, and happy you enjoyed it. Getting ready to make another batch soon. 🙂

  4. Madeline says

    Delicious combination of flavours! My neighbours must be jealous of the smells coming from my apartment right now.
    Kept and eye on the tomatoes as they were roasting and they turned out perfect. I used 400F as my oven can be hot and I didn’t want to lose them.

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