Tomato & Medjool Date Jam

Sweet, savory, and just a little bit spicy, this tomato jam is a cozy kitchen staple that adds depth to just about anything. Made with slow-simmered tomatoes, aromatic shallots, and a hint of warm spice, it’s the kind of condiment that feels both comforting and elevated. Spread it on toast with a swipe of butter, swirl it into grains, or pair it with roasted veggies or grilled proteins—this jam brings a rich, tangy-sweet flavor that transforms even the simplest dishes into something something so good you can’t quite put your finger on it.

p.s. it’s probably the medjool dates!

Prepares ~8 ounces Prep Time: 5 minutes | Cook Time: 1 hour

Ingredients:

• 8 medium vine tomatoes, quartered

• 5 Natural Delights Medjool Dates, pitted and minced

• 1 shallot, minced

• 1/4 cup olive oil

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoon fresh ginger, minced

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon cinnamon

• Salt to taste

Instructions

1. Add a drizzle of olive oil to a small saucepan over low heat. Add the shallot, cover with a lid, and cook until translucent and lightly golden, about 8–10 minutes.

2. Stir in the ginger and cinnamon, and cook for 1–2 minutes until fragrant.

3. Add the tomatoes and cover. Let simmer for 20 minutes. Uncover and mash with a fork or potato masher until broken down.

4. Stir in the honey and apple cider vinegar or lemon juice. Cover again and continue to simmer until most of the moisture has evaporated. You're looking for a deep reddish-brown color and a thick, spreadable, tacky texture.

5. Remove from heat and let cool in the saucepan or transfer to a bowl. Once cooled, spoon into a glass jar and refrigerate.

6. Enjoy spread on buttered toast, spooned over your favorite proteins, stirred into rice or quinoa, or whisked with olive oil and mustard for a tangy dressing base.

I hope you love this recipe as much as I do!