Monday, 25 January 2016

Tomato Onion Jam

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40 grape tomatoes ( 1/2 yellow 1/2 red ) = 2 cups
1 large red onion
1 tbsp sugar
1 tbsp garlic balsamic vinegar
1 tsp dried thyme 
1 tbsp butter (vegan) + 1 tbsp olive oil
**use organic when possible


Heat your pan on low heat and Heat your oven at 375F 

Slice the onion.
Add the butter, the oil and the sliced onion to the heated pan.
Cook stirring often till the onions start to turn brown. This is where they start to carmelize. This could take up to 45 or even an hour. Make sure to check your heat and turn it down if you find the onions to be browning to soon. You don't want them to burn.

While that is cooking. 

Spray a baking sheet with some oil and set aside .
Slice the tomatoes in half & place them on the pan spraying a little more oil on top and a little salt.
Mix them around the sheet till they are well coated.
Bake for 20 minutes.
Take them out and set aside.

Once the onions are soft and brown add the balsamic vinegar, the sugar & the thyme. ( I like coconut palm sugar ).
Mix well and cook for another 5 minutes or so stirring often.
Add the tomatoes to the pan and give them a little squish with the back of your spoon. Just to break them down a bit. They should be pretty soft already. 
Remove the jam from the pan and serve it right away or refrigerate for later. Can be served hot or cold,

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