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Cook time
25 minutes
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Makes
2 1/2 cups
Author Notes
A sweet-savory jam that you can—and should—make in the middle of winter. Canned, diced tomatoes star here, yielding a chunky texture that reminds me of a rustic chutney. If you want to skip the vinegar, well, don’t! Just like the salt, it helps balance the sweetness, making all the flavors pop.
This recipe was developed in partnership with Muir Glen. —Emma Laperruque
Ingredients
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2 tablespoons
olive oil
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1
medium yellow onion, finely diced (about 1 1/2 cups)
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1
pinch salt, plus more to taste
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1 (28-ounce)
can Muir Glen canned diced tomatoes
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1 cup
sugar
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1 tablespoon
white vinegar
Directions
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Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté, stirring occasionally, until soft, about 10 minutes.
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Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail (about 25 minutes). Transfer to a heat-proof container and refrigerate to cool completely.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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