This Portuguese tomato jelly, made with tomatoes, sugar, water, and some patience, is a favorite Portuguese condiment for spreading on toast, biscuits, or as part of a charcuterie board.
This Portuguese tomato jelly recipe was shared with Amanda Hesser, author and former food writer for The New York Times, by Maria, an expatriate Portuguese cook living in France. I’ve received countless requests for this sweet and simple delight, the centerpiece of many Portuguese childhoods. Thanks to Amanda, here it is. Bom appetite.–David Leite
Portuguese Tomato Jelly
- Quick Glance
- Quick Glance
- 1 H, 15 M
- 1 H, 15 M
- Makes about 4 pints
IngredientsEmail Grocery List
What You Need To Know About Making More (Or Less) Tomato Jelly
- If your bounty of tomatoes is more or less than the recipe calls for, simply brush up on your fourth grade math skills and use the proportions in the recipe above to scale the amount of sugar and water according to the amount of tomatoes you have on hand.
Recipe Testers Reviews
What a delicious and different way to use up some garden tomatoes that will last long past summer! We were big fans of this in my house. The jelly has an inherent sweetness but not in a cloying way, and the lemon juice helps to balance it out and lend a level of bright acidity.
This requires a bit of hands-on time, but the effort is fairly minimal and the reward is worth it!
Because we're big fans of spice, I mixed in some freshly ground black pepper to one of the pint jars and a pinch of crushed red pepper flakes and some dried rosemary to another pint. Next time I'll add the black pepper to the full recipe as it gave the jelly a bit of zip.
The time to reach jell stage was 28 minutes but it was a humid day and even though I had the air-conditioning on, I think the weather caused it to take longer.
So far, I've used the tomato jelly on toast and as part of a cheese plate I served to guests this weekend. I think it would be a great addition to sandwiches or even in a tomato quiche to add another layer of intense flavor.
Tomato jam is one of my favorite jams. In Portugal, we prepare it in the end of summer, when the tomatoes are ripe and full of flavor, to turn to during winter. This recipe is easy to prepare and the jelly has a delicious tomato flavor and a good consistency. Perfect to serve with toasted bread and as an accompaniment to cheese.
After adding the tomato purée and the lemon juice, it took 20 minutes over high heat to reach the jelly stage that has a russet red color. Once again, I used the thermometer to monitor it.