Red Onion Tomato Jam

Red Onion Tomato Jam


This is 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.)  

Red Onion Tomato Jam
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Ingredients
  1. 2 teaspoons olive oil
  2. 2 cups red onions, sliced Lyonnaise-style (thinly from end to end)
  3. 1/4 cup shallot, finely diced
  4. 2 cups seeded and diced tomatoes
  5. 3 tablespoons brown sugar
  6. 4 tablespoons balsamic vinegar
  7. 2 teaspoons tomato paste
  8. 1 cup beef broth or stock
  9. 1/2 teaspoon Kosher salt
  10. Freshly ground black pepper
  11. 8-10 basil leaves cut into fine chiffonade (strips)
Instructions
  1. 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.
  2. Reduce the heat to low and allow the onions and shallots to soften then caramelize for about 15 minutes, stirring often.
  3. Stir in brown sugar, then the tomatoes, followed by the tomato paste and vinegar. Simmer until the mixture is thick and bubbly.
  4. Stir in the broth and reduce to a jam-like consistency over medium-low heat.
  5. Remove from heat and set half the mixture aside. Puree the other half and fold it back into the reserved mixture.
  6. Fold in the basil and allow to sit at room temperature for 15 minutes.
  7. Taste and adjust seasoning with salt and black pepper if desired.
  8. Yield: 2 cups
ALTON BROWN https://altonbrown.com/

12 Comments

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  1. 1
    Melissa

    So is canning tomato jam with onions in any form, and regardless of acidic ingredients totally out of the question? If the onions are left somewhat solid or even puréed, is it possible to get an accurate pH reading?

  2. 2
    Nancy

    Please, do not attempt to can this in a water bath canner. There is a large amount of onions (equivalent to the tomatoes) and additional shallots. Onions and shallots are low-acid vegetables and there is not enough vinegar and sugar added to bring the pH down for safe water-bath or atmospheric steam canning. I would try seeing if canned tomatoes might result in a product that is close, if you want to preserve the summer tomatoes.

  3. 3
    Stacy

    Peggy – Do you work with the preservation society, or are you just offering a swag at the safety of a water bath canner? I don’t mean to offend, but I’m very careful about recipes I use for canning and prefer to stick with official sources. My concern would be the oil used for cooking the onions.

  4. 5
    Peggy

    Based on the ingredients, it could be water bath canned if veggie broth was used in lieu of beef. Between the tomatoes and the vinegar it should be acidic enough. As for the time to make caramelized onions, that has a lot of factors. It takes a long time here at 7000 feet above sea level.

  5. 6
    David

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  6. 7
    Jacque

    Recently we ate at a restaurant in California and one of their appetizers was a bruschetta topped with red onion tomato jam, crisp applewood bacon, basil, drizzled lightly with balsamic vinegar. Yummy and delicious! I can hardly wait to try this recipe so I can recreate the dish I enjoyed so much at a fraction of the cost.

  7. 9
    Jennifer

    do you think this would work if canned? Would be a yummy staple to have over winter months.. Thank you in advance for your thoughts

  8. 11
    Kaz

    I’m looking forward to tomato season, when I will surely make your recipe. Would you kindly clarify how many minutes are represented by the XXX in step 4?

  9. 12
    Marissa

    This sounds seriously yummy… I can think of numerous applications for this. If you were to make a large batch of this, could it be pressure canned?

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