Red Onion Tomato Jam
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 2 cups
This Southern red onion tomato jam can not only be made with basic pantry staples, it's also a darned tasty accompaniment to garlicky bread and fried calamari. It’s also great on meatloaf instead of the traditional ketchup coating. It’s passable as a dessert topping, as well as a floor cleaner and even a dentifrice! (Okay, maybe I’m getting carried away.) You can certainly freeze extras to use another time, but do not, I repeat, do not water-bath can this jam. Water-bath canning can post a botulism risk, and no one needs that. This recipe first appeared in I'm Just Here For The Food.
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- 2 teaspoons olive oil
- 2 cups thinly sliced red onion
- 1/4 cup finely diced shallot
- 2 cups seeded and diced tomatoes
- 3 tablespoons brown sugar
- 4 tablespoons balsamic vinegar
- 2 teaspoons tomato paste
- 1 cup beef broth or stock
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 8 to 10 thinly sliced basil leaves
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 2 cups
Procedure
- Heat a small saucepan over medium-high heat and add the oil, onions, shallots, and a heavy pinch of salt, and toss to coat with the oil.
- Reduce the heat to low and allow the onions and shallots to soften, then caramelize for about 15 minutes, stirring often.
- Stir in brown sugar, then the tomatoes, followed by the tomato paste and vinegar. Simmer until the mixture is thick and bubbly.
- Stir in the broth and reduce to a jam-like consistency over medium-low heat.
- Remove from heat and set half the mixture aside. Puree the other half and fold it back into the reserved mixture.
- Fold in the basil and allow to sit at room temperature for 15 minutes.
- Taste and adjust seasoning with salt and black pepper, if desired.
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