There are different types of onion jam, also called marmalade. Simple caramelized onions can fill the bill. Or add balsamic, honey, red wine to the onions. You can bacon to make bacon jam. The recipe below adds tomato.

Sauté sliced onions to the consistency of jam (actually, it’s more like preserves or marmalade), and voilà: a condiment to serve with many everyday dishes, or a chunky sauce. Serve it with:

  • Antipasto
  • Burgers and sandwiches
  • Bruschetta/crostini (photo #2)
  • Cream cheese block or a log of goat cheese
  • Eggs
  • Grain dishes
  • Grilled fish, meat and poultry
  • Pasta and pizza
  • Toast or garlic bread
    This recipe is courtesy of DeLallo Foods.

    Ingredients For 4-6 Servings

  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 jar (6.7-ounces) sun-dried tomatoes, finely chopped
  • 1 jar (24-ounce) strained tomatoes or tomato purée
  • Salt and pepper to taste

    1. HEAT the oil in a skillet over medium high heat. Add the onion and sauté until golden-brown, about 6-8 minutes.

    2. ADD the tomatoes to the skillet and sauté for 6-8 minutes. Add the tomato purée and cook for 5 minutes. Then turn the heat to low and simmer until the mixture thickens to a jam-like consistency, about 20-minutes.

    3. SERVE as desired. If you put it in the fridge, warm it briefly in the microwave before using.


    Tomato-Onion Jam
    [1] Tomato-onion jam makes a chunky topping for pasta (here, fusilli).

    Tricolor Bruschetta
    [2] Here, it tops a tricolor bruschetta, with ricotta and guacamole (both photos courtesy DeLallo).



    THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    PRODUCT: Rave Apples For National Apple Day

    PRODUCT: 15-Minute Risotto & The History Of Risotto

    RECIPE: Turkey Pot Pie For National Great American Pot Pie Day

    RECIPE: Fall Flavors Punch With Sparkling Prosecco

    FOOD HOLIDAY: National Eat Local Day

    RECIPE: Eggplant Parm Lasagna


    Reply comment

    Your email address will not be published. Required fields are marked *