Caramelized Onion Tomato Jam

by Julie Cohn
Caramelized Onion Tomato Jam2
VEG

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We use our grill a lot in the summer so we don’t heat up the house, but sometimes grilling all the time can get boring.  This caramelized onion tomato jam, made with sweet summer Vidalia onions and farm-fresh plum tomatoes, is just the thing to kick up summer dishes.  It’s easy to make and we love it on burgers, especially turkey burgers, but my husband also enjoys it on grilled pork chops.  It also makes a tasty bruschetta.  Honestly, it is addictive on anything you put it on!  

What is caramelized onion tomato jam?  This version is meant to be used as a main or side dish condiment, chunkier than ketchup, with a sweet and tangy chutney-style flavor from the cinnamon, clove, and curry.  Some people add bacon to their tomato jam but this is definitely a healthier option. As a matter of fact, this is an update to my original recipe from 2012 to be even healthier, using natural raw honey instead of brown sugar and olive oil instead of butter. 

If you do not have plum tomatoes on hand, use summer fresh hothouse or cherry tomatoes, just make sure to simmer it down and break up the tomatoes with your spoon as it simmers. Chunky is okay, whole chunks are not.  This jam is meant to be used fresh, not canned, so this recipe does not contain canning instructions.  

Another plus?  This is vegetarian and can be made vegan if you use coconut sugar instead of honey.  

Caramelized Onion Tomato Jam

  • 1 Tbsp Extra Virgin Olive Oil 
  • 1 Large Vidalia Onion, peeled and coarsely chopped
  • 2 Garlic Cloves, minced
  • 1/3 c. Raw Honey
  • 2 Tbsp. Aged Balsamic Vinegar
  • 6-8 Fresh Plum Tomatoes, cut into small chunks
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Clove
  • 1/8 tsp. Ground Curry

Heat the olive oil in a large stockpot on medium-low.  Add the onion chunks and simmer for about 5 minutes until the onion is opaque.

Tomato Caramelized Onion Jam1

Stir in honey and balsamic vinegar and blend together.  Continue cooking until the mixture starts to thicken slightly and turn light brown. Stir in the refrigerator and use it within seven days.  

Tomato Onion Jam5

Add the chopped tomatoes,  cinnamon, clove, and curry, and continue to cook on medium-low, covered, for about two hours, stirring occasionally.  If the mixture still has a lot of liquid in it from the tomatoes, remove the cover and simmer for another half hour or so, stirring occasionally until thick.

Tomato Onion Jam8

Tasty Options for Caramelized Onion Tomato Jam

  • Jazz up ordinary turkey burgers
  • Serve as a side with grilled salmon.
  • As a topping for Slow Cooker Short Rib Sloppy Joes
  • Serve with goat cheese on crostini
  • Spread on brie and wrap in a puff pastry for a deliciously sweet and tangy baked brie.

Other Delicious Things to Do With Tomato

(This recipe was updated on May 25, 2020, from an original recipe on July 23, 2014)

Sweet + Tangy Caramelized Onion Tomato Jam

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3 comments

Mary Frances 07/25/2014 at 2:08 pm

This sounds so good! I would love to try it as bruschetta with some fresh herbs.

Reply
Heidi Kozlowski 09/19/2020 at 2:49 pm

I made this but blended until smooth. Still amazingly wonderful.

Reply
Julie Cohn 09/19/2020 at 3:11 pm

Interesting! I will have to try it blended some time.

Reply

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