Tomato Jam

By Emma Laperruque
October 5, 2018
0 Comments


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

Makes: 2 1/2 cups
Cook time: 25 min

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 1 pinch salt, plus more to taste
  • 1 (28-ounce) can Muir Glen canned diced tomatoes
  • 1 cup sugar
  • 1 tablespoon white vinegar

Directions

  1. 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.
  2. 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.

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