Here is something deliciously new and different…. Tomato Jam
Well, maybe it’s not “new”…. since tomato jam has been around for many years. I believe it’s origin was from the Mediterranean area, but it was also popular in our country in the mid 1900’s due to all the preserving and canning that was done during that era. Us Southerners love to can and preserve, don’t we?
My mother-in-law used to make something very similar to this jam and she served it alongside pork, chicken or fish. There are many different recipes for tomato jam. This particular version has a definite Mediterranean flare with the balsamic vinegar, oregano and parsley.
This fabulous condiment is so versatile, both sweet and savory. We use this as a topping on a grass-fed beef, turkey or veggie burger. It is the perfect alternative over ketchup that is loaded down with high fructose corn syrup. The tomato jam is much healthier than ketchup and more flavorful too. This recipe does have a bit of sugar, but it’s not nearly the amount that you will find in most ketchup brands.
The jam is also delicious on toasted sprouted grain or gluten free bread and served with a veggie frittata for breakfast.
Enjoy this lovely tomato jam during the Holiday season. Your friends and family will love it and they will be begging for the recipe. 🙂
|Tomato Jam|| |
- 1 Tbsp. of extra virgin olive oil
- 1 small organic sweet yellow onion, cut in half and sliced thinly vertically
- 3 cloves of fresh garlic, crushed
- 1 15 oz. can of chopped tomatoes (I used Muir Glen brand)
- ¼ cup of high quality balsamic vinegar
- 2 Tbsp. of organic brown sugar
- ½ tsp. of dried oregano
- 1 tsp. of fresh lemon juice
- ¼ - ½ tsp. of crushed red pepper flakes (according to taste)
- A pinch of salt and cracked black pepper
- In a saucepan, heat the olive oil over medium to high heat.
- Place the sliced onions in the saucepan and cook stirring often for approximately 5-8 minutes until the onions have softened.
- Add the crushed garlic to the pan with the onions and cook an additional 2-3 minutes.
- Reduce the heat to low and place all of the other ingredients into the saucepan except for the chopped fresh parsley. Cook stirring often until most all of the liquid has been reduced. Approximately 35-45 minutes.
- Once the tomato mixture is a jam consistency, remove from heat and stir in the parsley.
- Allow to cool and serve or store in the refrigerator in an air tight container up to two weeks.