Grilled Tomato-Basil Jam

Give your next cookout a special touch by topping burgers with this homemade tomato jam. Bonus: It'll keep for up to 2 weeks in the fridge.

Grilled Tomato-Basil Jam
Photo: Lisa Romerein
Hands On Time:
15 mins
Total Time:
1 hrs 35 mins
2 cups


  • 6 cup (2 pounds) cherry tomatoes

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • cup red wine vinegar

  • ¼ cup sugar

  • ¼ cup chopped fresh basil


  1. Preheat grill. In a large bowl toss together the tomatoes, olive oil, garlic, salt, and pepper. Transfer mixture a perforated grill pan.

  2. Place grill pan on the rack of a covered grill over medium heat. Grill for 15 minutes or until tomatoes are softened and starting to brown, stirring twice.

  3. Transfer tomatoes to a large saucepan. Stir in vinegar and sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened, mashing occasionally with a potato masher. Remove from heat. Stir in basil. Cool to room temperature. Transfer to a storage container. Cover and chill up to 2 weeks.

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