This cherry tomato jam cooks down into a sweet and tangy spread that works on everything from cheese boards to glazed chicken. The tomatoes break down into a thick, jammy consistency in about 20 minutes on the stovetop with brown sugar and apple cider vinegar. It’s a great way to use up extra cherry tomatoes and tastes way more sophisticated than the effort required.

• Ready in 20 minutes on the stovetop
• Sweet and tangy flavor perfect for cheese boards
• Works as a spread, glaze, or condiment

Cherry or grape tomatoes? Either works perfectly. Grape tomatoes are slightly less watery, but cherry tomatoes have great flavor. Use what you have or what’s on sale.

Shallot vs. onion: Shallots are milder and slightly sweeter, which works beautifully here. If using onion, go with a small yellow or white onion and dice it finely so it melts into the jam.

Want it spicy? Red chili flakes add a nice kick that balances the sweetness. Start with ¼ teaspoon and add more to taste.

Don’t rush the tomato breakdown: Let them cook until they’re soft enough to crush easily with the back of a spoon. This usually takes about 5 minutes but watch them-some tomatoes are firmer than others.

The brown sugar creates thickness: As it cooks with the tomatoes and vinegar, the mixture will thicken and become glossy. Stir occasionally to prevent sticking.

Low heat finishing is key: The last 5 minutes on low heat concentrates the flavors and thickens the jam without burning. Crush any stubborn whole tomatoes during this stage.

• Cheese board star: Serve with brie, goat cheese, or aged cheddar and crackers
• Toast topper: Spread on sourdough with ricotta or cream cheese
• Meat glaze: Brush on chicken, pork chops, or salmon during the last few minutes of cooking
• Burger upgrade: Use instead of ketchup for a gourmet touch
• Appetizer base: Top crostini with the jam and fresh mozzarella

Fridge: 7-10 days in an airtight container or jar

Not necessary-serve at room temperature or cold. If it thickens too much in the fridge, stir in a teaspoon of water.

This actually tastes better after sitting overnight as the flavors develop. Make it 1-2 days ahead for best results.