Monday, January 7, 2013

Carmelized Onion Tomato Jam

This recipe came from another post I came across, that included a veggie tart. While the recipe wasnt a hit in our home, this jam has been incredible. So far I've used it on chicken and cover on a baked brie, but I have plans to make it again, and smear it on life! So to speak.....hahaha..

Caramelized Onion-Tomato Jam


2 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 teaspoons kosher salt
2 cloves garlic, minced
10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses


In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.

Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.

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