Savory tomato and onion jam
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- 1 pound roma tomatoes, diced (4 to 6 tomatoes)
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon celery salt
- 1 tablespoon brown sugar
- 1⁄4 teaspoon onion powder
- 1 teaspoon black pepper
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup white or yellow onion, diced (add at very end)
In a medium pot over medium heat, add all of your diced tomatoes and sprinkle the salt and celery salt over them. Stir occasionally while the tomatoes cook for about 5 minutes.
After 5 minutes, the tomatoes should be releasing some of their liquid and you can add the brown sugar, onion powder, black pepper and balsamic vinegar. Stir everything to combine and cook for about 20 minutes stirring occasionally.
After about 20 minutes everything should be getting closer to a jam-like consistency. If you would like it to thicken up more at this point you can cook for another few minutes, but keep an eye on it and watch the consistency.
Once the texture of the tomato jam is where you'd prefer, add all of your diced onion and remove the pot from the heat. Stir to combine the onions fully.
Remove all of your jam into a sealed container and you can store in the fridge for up to a week.