Red Onion Tomato Jam
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.
ACTIVE TIME: 25 minutes minutes
TOTAL TIME: 1 hour hour
Yield: 2 cups
- 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
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.