I’m a sucker for a savory jam, so when I saw this caramelized onion and tomato jam recipe, I knew I had to try it.
Truthfully, I had already decided what I was making for dinner one night (venison/pork Italian sausage burgers) but I was puzzled about how to take it to the next level. When I saw this recipe, I thought it would be perfect. And, it was. It was so perfect in every way.
I couldn’t find Roma tomatoes, but I wasn’t deterred, and brought home some vine-ripened tomatoes instead. Using the spice grinder was the way to go for me. Do not under any circumstances pull out your pre-ground spices for this. You will miss all the magic!
Watch those onions carefully, and don’t be afraid to use the water as suggested to keep things from burning. Personally, I added a tablespoon of water three different times during the 25 minute cooking time.
The jam mixture is unctuous, thick, sweet, and so complex. The flavor journey of every bite starts with rounded, full, bold flavors from those spices. Then, that’s followed by a punch of sugar and immediate relief from the vinegar. Lastly, there’s a really pleasant amount of heat on the back end.
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