Onion & Tomato Jam
Use this sweet and savory topping to elevate burgers and hot dogs, sandwiches, grilled cheese, charcuterie boards or as a dipping sauce for fries.
Yield 1 1/2 cups (12 each, 2 Tbsp servings)
| Ingredient | Measure |
|---|---|
| College Inn® Roasted Chicken Broth | 1/2 cup |
| Contadina® Diced Tomatoes, with juice | 1 1/2 cups |
| Red Onion, 1/4" dice | 1 cup |
| Turbinado Sugar | 1 cup |
| Red Wine Vinegar | 3 1/2 Tbsp |
| Cayenne Pepper | 1/4 tsp |
| Thyme Stalks, fresh | 6 each |
| Salt | to taste |
| Pepper | to taste |
TIP
This jam is wonderful with beef, pork, dark meat poultry and wild game.
It can become a decadent signature steak or pork chop topping when mixed 50:50 with a beef demi-glace.
Puree it and mix it with mayonnaise for a wonderful tomato Aioli for burgers and paninis.
For a less chunky version, use crushed tomatoes.
Directions:
- In a saucepan, combine the broth with diced tomatoes in juice, red onion, sugar, vinegar, and cayenne pepper.
- Stir all ingredients and bring to a boil over medium-high heat.
- Reduce the heat to low. Tie the thyme with butchers’ twine for removing the stems after simmering and deposit into the pot. Let the mixture simmer for about 1 to 1½ hours, stirring occasionally, until thickened and jam-like.
- Remove from heat. Taste and add salt and pepper as desired.
- Cool slightly before transferring to a non-reactive container and refrigerate for up to a week.
- In a saucepan, combine the broth with diced tomatoes in juice, red onion, sugar, vinegar, and cayenne pepper.
- Stir all ingredients and bring to a boil over medium-high heat.
- Reduce the heat to low. Tie the thyme with butchers’ twine for removing the stems after simmering and deposit into the pot. Let the mixture simmer for about 1 to 1½ hours, stirring occasionally, until thickened and jam-like.
- Remove from heat. Taste and add salt and pepper as desired.
- Cool slightly before transferring to a non-reactive container and refrigerate for up to a week.
