Homemade tomato jam is the secret to this tomato martini recipe. You’ll have plenty of leftover jam to eat, too!
Not too long ago I decided that it was time to tweak my tomato jam recipe. The original recipe came out great, but since I’ve been on a jam-making kick lately, it felt like time to apply what I’d learned to this old fave. The revamped recipe only takes about half an hour on the stove, instead of an hour or more, and I adjusted the seasonings a bit.
I’ll be demonstrating the tomato jam recipe at Freedom Farmers Market’s Tomato Day on July 11th. I hope that you can come out and say hello!
My original plan for Tomato Day was to teach my ginger bloody Mary mix recipe, but the Market doesn’t have power, and figuring out how to do this thing without a blender was not going super well. I wanted to keep this demo cocktail-themed, though, and then it clicked!
Using jam as the base for a strawberry margarita went so well a couple of months ago, I decided to grab some tomato jam and come up with a cocktail. Hello, tomato martini!
Making the jam is the most time-consuming part of this recipe for sure. With chopping and simmering time, it takes about 40 minutes from start to finish. Put on your favorite podcast and go for it!
Use your leftover jam as a spread for savory sandwiches! I also like it on crackers with vegan cream cheese. It’s a nice, easy appetizer when you’ve got company coming over.
You definitely don’t want to use hot-off-the-stove tomato jam to make this cocktail. That will melt the ice too quickly while you’re shaking, and you’ll end up with a watered-down drink that doesn’t taste super great. Let it cool, and chill the jam in the fridge for at least an hour before you use it. Even better: make it a day ahead.
Once the jam is ready, this is a super quick-to-make cocktail. Just pour your ingredients, shake, strain, and you’re ready to sip!
Spiced Tomato Martini
Serve this spiced summer cocktail in a small glass. A cordial glass works well, if you have one.
Yield: 1 tomato martini
- 2 ounces vodka
- 2 heaping tablespoons Tomato Jam, chilled
- juice of 1/4 a fresh lime
- tomato slice and lime zest, for garnish