tomato jelly recipe
The Best tomato jelly recipe
What I love most about tomato jelly is how easy it is to make, yet it has a depth of flavor that justifies the effort. It’s not just sweet—it’s bright and tangy, with a hint of smokiness from the charred tomatoes. That makes it a great way to use up fresh summer tomatoes, and the process is so simple that even a beginner can pull it off. Plus, it’s packed with vitamins and antioxidants from the tomatoes, so it’s a little something healthy to enjoy regularly. Whether you’re making it for a quick meal or as a gift for a friend, this jelly is a reliable favorite that never disappoints.
Easy Tomato Jelly with Homemade Dough
A simple, homemade tomato jelly that pairs perfectly with cheese boards or as a spread on toast. The dough adds a subtle sweetness that balances the tangy sauce.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk together flour and salt. Set aside. -
3
In a saucepan, combine crushed tomatoes, minced garlic, sugar, oregano, and red pepper flakes. Simmer for 15 minutes, stirring occasionally, until slightly thickened. -
4
Transfer the tomato mixture to a blender and puree until smooth. Strain through a fine-mesh sieve to remove seeds and skins. -
5
Pour the strained sauce into a baking dish. Spread the dough mixture evenly over the sauce. -
6
Bake for 25–30 minutes until the edges are golden brown and the center is set. -
7
Let cool completely before slicing into wedges or rounds.
🔧Equipment
- Mixing bowl
- Saucepan
- Blender
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Tips: For a thicker jelly, simmer the sauce longer after blending. Store in an airtight container in the fridge for up to 2 weeks.
- Variation: Add a pinch of cinnamon or a splash of balsamic vinegar for depth.
Watch Video Of How Easy Tomato Jelly with Homemade Dough Works
❓ Frequently Asked Questions About Tomato Jelly with Dough
How do I adjust the sweetness level in this tomato jelly?
You can add a teaspoon of honey or sugar per cup of liquid if you prefer a sweeter jelly. If you want it less sweet, reduce the sugar by half a teaspoon per cup and simmer longer to concentrate the natural flavors.
Can I make this jelly without a pot?
While a pot is ideal for even heat distribution, you can use a deep saucepan or even a microwave-safe bowl if you’re short on equipment. Just stir frequently and heat on low power to avoid overheating.
What if I don’t have fresh tomatoes?
Use canned tomatoes (no added salt or sugar) or a mix of canned and fresh. Drain the liquid from canned tomatoes before adding them to the recipe. If using frozen, thaw and drain excess water first.
How long can I store the jelly in the fridge?
Once cooled, store in an airtight container in the fridge for up to two weeks. For longer storage, freeze in portions for up to three months.
