Cherry Tomato & Red Wine Jam

Cherry Tomato & Red Wine Jam

Mermelada de Jitomate

Recipe Yield

2 cups

Cooking time

55 minutes

Rate this recipe

5 from 5 votes


  • 8 cups cherry tomatoes
  • 6 scallions chopped into 1/2-inch pieces white/light green and green parts separated
  • 1/4 cup extra virgin olive oil plus 2 tablespoons
  • To taste kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1/4 teaspoon crushed red chile flakes
  • 1 clove garlic minced
  • 1/3 cup fruity red wine such as cabernet sauvignon or malbec
  • 2 teaspoons light brown sugar
  • 2 tablespoons red wine vinegar
  • 2 teaspoons capers
  • 3 tablespoons toasted pine nuts
  • To serve:
  • 1 baguette cut into 1/2-inch pieces and grilled
  • 12 ounces goat cheese
  • 3 tablespoons chopped cilantro leaves and upper stems
  • Fine crystal sea salt optional

To Prepare

  • Preheat oven to 350 degrees Fahrenheit. In a large bowl, toss the tomatoes, white and light green parts of the scallions, 1/4 cup of olive oil, and salt and pepper until the tomatoes are well coated. Pour onto a rimmed baking sheet lined with parchment paper.
  • Put the baking sheet in the oven and let the tomatoes wilt, about 45 minutes to 1 hour. They should be wilted but remain intact. Remove the tomatoes from the oven and cool to room temperature.
  • In a large sauté pan over medium-low heat, add the remaining 2 tablespoons of olive oil. Add the crushed chiles and garlic and sauté for 1 minute. Add the red wine, sugar and vinegar and increase the heat to medium. Cook for 4 to 5 minutes or until the wine reduces by more than half and becomes syrupy. Reduce the heat to medium low, add the tomatoes, capers, and pine nuts. Stir all to combine and let simmer for 1 minute. Remove from the heat and place in a bowl for serving.
  • Spread some goat cheese on the grilled baguette slices, top with some of the tomato jam, and garnish with cilantro and the remaining chopped green parts of the scallions. If desired, sprinkle with sea salt for just before serving.


32comments inCherry Tomato & Red Wine Jam

  1. Meg McAlister

    Jul 01

    I’m going to live on this recipe for lunch all summer. It is delicious. Last year, I used the water bath canning process in sterile jars, but omitted the pine nuts and capers per your suggestion. The onions are fine in it. I live a sea level so it takes 10 minutes in the simmering water bath and another 5 minutes in the hot water before you remove it from the water. Absolutely amazing flavor, Pati!

    1. Pati Jinich

      Jul 18

      So very happy you liked it so much Meg!

  2. Candy

    Sep 21

    My dear Pati,
    This looks just incredible; as I’m watching the episode I am thinking it would welcome holiday gifts. I’m wondering how long it would keep once canned? Thank you so much for your creativity and FUN.

    1. Pati Jinich

      Oct 04

      I think it will last up to ten days refrigerated Candy, so happy you liked this Jam!

  3. Peggy Petersen

    Sep 13

    This recipe was just excellent. I used it on grilled bread and it was amazing. Love the show and love the recipes.

    1. Pati Jinich

      Oct 03

      Thanks so much Peggy, hugs to you!

  4. Shawn Williams

    Aug 15

    Can’t wait to try this! All of Patti’s are the very best!!!

    1. Pati Jinich

      Aug 15

      Gracias Shawn, YOU are the best 🙂

  5. Martha Valdes

    Jul 27

    The best Cherry Tomato Jam ever Pati!!
    I have used it on/in/for many things and I have been given an A+!

    You get A++++

    1. Pati Jinich

      Jul 29

      Aw, thank you Martha! Un abrazo 🙂

  6. Meg McAlister

    Jul 22

    I’m making this recipe again today with my bounty of homegrown cherry tomatoes. I’m sterilizing the jars as I type this, after which I’ll cook it. Last summer, I made the jam, canned it in a hot water bath, and gave it to friends and family as holiday gifts. They loved it and have requested more this year.

    1. Pati Jinich

      Jul 25

      Yay!!! Thanks for spreading the love for this recipe Meg 🙂

  7. Lyla Hoffman

    Sep 26

    I made this last week. To my taste, it’s a bit too sweet. But, I left it to mellow a few days then used it to top my English muffin with sliced meatball and mozzarella cheese. It is delicious! Wish I could post my pic!

    1. Pati Jinich

      Sep 28

      Yummy Lyla! So glad you liked this jam 😉

  8. Bayou Belle

    Sep 08

    Sounds delicious!

    1. Pati Jinich

      Sep 17

      It is really good Bayou Belle, hope you’ll give it a chance!

  9. R Morgan

    Jun 06

    Ok this one was fabulous too!!! Easy to make and the flavor was superb! We all enjoyed it so much! Ate it on a baguette with goat cheese tonight, tomorrow using the leftovers as a topping on homemade pizza! Delicious! Thank you Pati!

    1. Pati Jinich

      Jun 07

      Yummy!!! Great ideas, I am so very glad you are enjoying this 🙂

  10. Vicki L.

    May 19

    Excellent. This is such a great recipe, and it seems to have lots of possibilities. I’ll keep this in the rotation!

    1. Pati Jinich

      May 20

      You are so right Vicky! You can use this with bread and cheese, to top a white pizza or even rice or pasta 😉

  11. Deb

    May 19

    This sounds amazing and on my long list of your recipes to try! I would love to see how you would put together a Mexican inspired charcuterie board…please!
    Thank you for your recipes and sharing yourself, your family, and your country❤

    1. Pati Jinich

      May 20

      Thanks Deb for a great suggestion, I hope to have something for you soon. Stay safe and healthy!

  12. Lizeth

    May 18

    ¡Santo Dios! This sounds amazing!! Thank joy, Chef!

    1. Pati Jinich

      May 20

      😀 😀 Thank YOU Lizeth!

  13. Joy Haney

    Jun 09

    Could this recipe be put in canning jars for future use?even sweeter?

    1. Pati

      Jun 14

      Sure! Follow your typical canning process…but I wouldn’t include the pine nuts, scallions, or capers.

  14. Slicey

    May 06

    For my own info when I make this later or for anyone who wants to make it the way it was made during the show: on the TV episode she used spring onions (instead of scallions), chopped chili de arbol (instead of red pepper flakes), and chopped pecans for crunch (no pine nuts or capers).

    1. Pati

      May 15

      Thank you Slicey. Sometimes once the show is filmed, I tweak the recipes to make them even better before they go up on my site.

  15. Frabk

    May 05

    This was a “hmm So it’s like a warm Mexican style bruschetta” moment when I read it. But it looked good and I thought I’d give it a try. I have to say I’m glad I did. It was a super easy recipe to make, the outcome was very very tasty. Held up well so Would be perfect for entertaining by doing parts prep the day before simmered in the morning and then spoon it out just before serving. Would be perfect for entertaining by doing parts of the prep the day before, simmer it in the morning and then spoon it out just before serving. The only thing I felt I needed to do differently was a little squirt of lime into the tomatoes before spooning out. I think next time I could use a little extra with some diced jalapeño too. But definite win

    1. Pati

      May 06

      I’m so glad you enjoyed the recipe!

  16. Jair

    Dec 28

    What was the name of the 2 wines and winery that you visited and drank in this episode? I’d like to see if I can find it and purchase it!

    1. Pati

      Dec 28

      They are from a vineyard in Guanajuato, Mexico, called Cuna de Tierra!

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