Tomato Onion Jam

I found a recipe the other day for 'Tomato Jam', I thought maybe if I couldn't get anyone to take any more tomatoes maybe I could get them to take some Jam. I made it last night and it tastes wonderful!

I  will share a trick I learned the other day that worked great.

You cut the stems off the tomatoes and then cut them in half and lay cut side down on a baking dish, then drizzle with a little olive oil and kosher salt and bake in a 425 degree oven for about 10 minutes,

 the skins slide right off and the tomatoes take on a little flavor from the salt and oil.

see fun huh? (though not to easy trying to take off the skins with your left hand and take a picture with your right) then you chop the tomatoes up and start carmelizing one whole chopped onion, in olive oil.

Then add all remaining ingredients and stir bringing to a boil

This must cook at a slow simmer for 3 hours, it will cook down by half.

It becomes the consistency of a jam. It is sweet and savory at the same time. It can be kept several weeks in the fridge or you can put in jars and process in the canner. It tastes great with goat cheese on Artisan Bread.

I would pair this with a nice glasss of red wine, probably some medium smooth body wine, like Barbera or Tempranillo preferably from Walla Walla. :)

Tomato Onion Jam

3 1/2 lbs tomatoes peeled and coarsely chopped
1 whole onion chopped and sauted
1/2 cups of brown sugar
1 1/2 cups of white sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup if cider vinegar
juice of 1 lemon
1 cup of fresh chopped basil (optional)


Put all ingredients in heavy pot and bring to a gentle boil, turn heat down to simmer and cook uncovered for 3 hours until mixture reduces by half. Transfer to sterile jars and refridgerate or process in a canner.

Cheers to Happy !