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Chef Megan Mitchell

Online Cookbook

Grilled Tomato Jam

Grilled Tomato Jam


  • 7-8 tomatoes on the vine
  • Vegetable oil
  • Salt and pepper, to taste
  • 2 shallots, finely minced
  • 2 cloves garlic, minced


  1. Begin by cutting the tomatoes in half and removing the seeds. Place the tomato halves in a bowl and drizzle with vegetable oil and a sprinkling of salt and pepper. Let sit while you preheat your grill.

  2. Preheat your grill to 375°F. Clean and oil the grates.

    Once up to heat grill the tomatoes, starting cut side down, for 7-9 minutes or until nicely charred and softened. Flip and cook for 2-3 minutes more.

  3. While the tomatoes grill, bring a small skillet or sauté pan up to heat over medium heat. Drizzle in 1-2 tbsp. oil then add in the shallots and garlic. Sprinkle with salt and cook until softened and fragrant, about 7-9 minutes. 

  4. Remove the grilled tomatoes and place in a bowl along with the softened shallots and garlic. Let cool slightly. 

  5. Using a potato masher, mash the tomato and shallot mixture together until it forms a chunky, jam like consistency. Taste for seasoning, adding more salt and pepper if needed. 

    Slather on bread, add to pizza for a sauce, toss with pasta or add to veggies. 

    Recipe Courtesy of Megan Mitchell

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