How do I store caramelized onion tomato jam leftovers?

Any leftovers can be stored in an airtight container in the fridge for up to one week.

Can I freeze this tomato jam?

Yes, you can also freeze this tomato jam! I froze some for later and didn't notice any loss in quality or texture from the freezing process. Just freeze the jam in an airtight container for 3 - 4 months, and then thaw in the fridge prior to serving.

How do I serve this tomato jam?

As I mentioned earlier, this caramelized onion tomato jam tastes great on so many things! I've heaped it on top of home fries and served it with eggs for breakfast. For lunch, spread it on bread for a grilled cheese sandwich , or use in place of ketchup on a burger. It also makes a great addition to an appetizer spread, with a cheese plate, charcuterie, or on crostini with a smear of whipped cream cheese or slice of soft cheese.

Caramelized Onion Tomato Jam

Caramelized Onion and Tomato Jam

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This caramelized onion and tomato jam recipe is the perfect accompaniment for a cheese plate, potatoes, or sandwiches. The balsamic vinegar gives the jam a subtle tanginess that complements the sweet onion and tomato flavors.

Author: Kate
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 2 cups 1x
Category: Sides
Method: stove top
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 large onion or 2 small onions, thinly sliced (see note 1)
1 teaspoon salt (or to taste), divided
2 pounds tomatoes, about 6 - 7 medium vine tomatoes
3 tablespoons granulated sugar, or to taste (see note 2)
3 tablespoons balsamic vinegar

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet on low heat.
Add thinly sliced onions to the pan and sprinkle with about 1/2 teaspoon salt.
Distribute onions in an even layer in the pan. Cook until onions are deep golden brown, about 40 - 45 minutes. Stir occasionally.
While onions are cooking, prepare the tomatoes. Cut the stem out of each tomato and cut in half horizontally. Scoop out the seeds and pulp from each tomato and dice.
When the onions are caramelized, turn the heat on the pan up to medium low. Add the tomatoes, balsamic vinegar, sugar, and remaining 1/2 teaspoon salt. Scrape up any brown bits that have formed on the bottom of the pan.
Cook, stirring occasionally, until the tomatoes begin to break down, have thickened and lost most of their moisture, about 30 minutes. (As the tomatoes lose their moisture during cooking, you may need to turn the heat back down to low to keep the mixture from burning.)
Taste the jam and add more salt if needed. Likewise, you can also add another splash of balsamic vinegar for extra tang, or another sprinkle of sugar to make the jam a bit sweeter. If you added additional vinegar and/or sugar, allow the mixture to continue cooking for another minute or two for the ingredients to incorporate.
Serve immediately with your favorite dish or keep in a sealed container in the fridge for up to 1 week.

Notes

I like using a sweet variety of onion, but any type will work. Red onions give a very nice deep color to the jam!
For my taste, 3 tablespoons of sugar yields a jam that tastes sweet, but not too overpowering. You can customize the sweetness level to your tastes. For a less sweet jam, start with 1 - 2 tablespoons sugar. You can taste the jam during cooking and add more if needed.
After the deep golden brown stage for the onions has been reached, feel free to continue cooking the onions on low for even longer. They will continue to caramelize and develop even more flavor!
You can also freeze the jam in an airtight container for 3 - 4 months.

Find it online: https://nibbleanddine.com/caramelized-onion-tomato-jam/