Skip to main content

Tomato and Mint Jam

Top lamb-wiches and more with this tangy jam.


  • 1 can Italian San Marzano tomatoes (32 ounces) or 3 pounds fresh Roma tomatoes, peeled
  • 1/2 cup sugar
  • 1 shallot, grated or minced
  • 1 rounded teaspoon kosher salt
  • Black pepper
  • 1/2 cup fresh mint, chopped
  • 2 teaspoons Worcestershire sauce or aged balsamic vinegar


Place all ingredients in a pot and bring to a boil. Reduce the heat to medium and mash the tomatoes. Cook until thick and jam-like in consistency, about 20-30 minutes.

Rachael Ray