❤️ I Love You From My Head Tomatoes!🍅
Oh garden veggies, you know how happy you make me?! This addicting dish is so easy to make and it’s the perfect recipe for anyone who’s looking to make something special and different with all those tomatoes and herbs that are growing so prolifically now. And if you don’t have them in your own garden, I’ll bet you can steal some from your neighbors garden they are probably on sale at the store, because all the varieties are at their peak! Don’t hesitate, you’ll love this Sweet Tomato Onion Jam!
You just cut up some tomatoes, add a few simple ingredients, then cook it really low and slow. All you have to do is remember to stir the pot every now and then. That’s really how completely uncomplicated it is to make this winner of a flavor saver!
It’s the peak of garden tomato season 🍅🍅🍅 and I feel like I have to hurry up and enjoy! You know, it will be over in no time at all and I will be reminiscing about how great tomatoes were back when it was summer.
Cease the moment and make the most delicious Sweet Tomato Onion Jam. Then, what better to go with a little jam, than a delicious savory, herb, butter cracker.
You can make this sweet, slightly smoky and luscious Sweet Tomato Onion Jam now and enjoy it immediately and save some for later too. (See the recipe for easy canning steps.)
Sweet Caramelized Onions (Making Onion Candy!) For Sweet Tomato and Onion Jam
To make this jam even more delicious, I started with 2 onions, sliced to 1/16 width on the mandolin. Add the onions to a dutch oven or heavy bottom pan with 4 tablespoons of olive oil. Put the heat on low and let the onions slowly caramelize. Sprinkle with a pinch of sugar and a pinch of salt. Cook low and slow for about 1 to 1 1/2 hours. The onions will have shrunk to a tiny fraction of their original size and be completely golden brown. Not crispy at all, just cooked very low and slow for a long period of time will make this type of sweet caramelization happen. Chop the onions then Set them aside or cover and refrigerate.
Jammin’ with Sweet Tomato Onion Jam
I used 2.5 pounds of fresh tomatoes. You can use any variety you have growing or which every you select at the store. Wash, core and roughly chop the tomatoes, add them to a heavy bottom sauce pan or dutch oven. Add the brown sugar, balsamic vinegar, lemon juice, grated ginger, paprika, 2 teaspoons salt, freshly ground black pepper and bring to a boil.
Let the mixture boil for 2 minutes, then reduce the heat to very low. Let the mixture cook for about 3 hours. It is ready then it is think and the texture of a soft jam. Remove from the heat and stir if the onions.
If I Can Can, You Can Can Too
Keep refrigerated or preserve for later. In order to can, clean 4 1/2 cup caning jars and seals with hot soapy water. Simmer the lids in water. Fill each clean jar with jam, leaving 1/4 inch head space. Top with lids then secure the seals to hand tight only. Fill canner with water and make sure the water tops each jar by 2 inches. Process for 15 minutes at full boil. Let rest 5 minutes, then remove from canner. Let sit undisturbed for 24 hours. Remove seals and check to be sure that the lids have sealed.
But There’s More!
My favorite gift to give (and to receive) is usually food (or booze!). When I give food as a gift, you can bet it’s something I’ve made. I do believe that 💘💕food is love, and I love to see my friends when I give them the gift of something I made myself! This jam is so delicious, you’re going to want to share it with the people you like the very best. But let’s face it, I don’t think too many people are accustomed to eating tomato jam. That’s why a little home baked goodness that pares perfectly with this jam is a great idea too.
Rosemary and Parmesan Crackers with Pine Nuts
Just so you know, these babies are good with the Sweet Tomato Onion Jam, but they are also good all by themselves. They’re a great addition to a homemade charcuterie (I can spell it, but I can’t say it!) as well.
First toast your pine nuts. Put them into a shallow pan and watch them like a hawk. Let them turn light brown and stir constantly. They will burn if you look away for even a second. This only takes about 2 minutes from start to finish. Set them aside.
Into the bowl of your food processor, add all the ingredients, flour, butter, Parmesan cheese, very finely minced rosemary, lemon zest, salt and black pepper. Add cream and pulse to combine. Do this about 10 times. Add the pine nuts, then pulse 1 or 2 times, just to mix the nuts.
Remove the from processor and lay out on a long sheet of plastic wrap on a work surface. Roll the mixture into a long log shape about 10 inches long and roll into the plastic. Twist the ends and refrigerate for at least one hour.
Slice crackers 1/4 inch rounds and place on a parchment lined cookie sheet. Bake at 350° for 15 minutes until starting to brown on the edges. Let cool.
Serve with 🍅 Sweet Tomato Onion Jam!
Sweet Tomato Jam with Rosemary Parmesan Crackers
Notes
Canning Steps: In order to can, clean 4 1/2 cup caning jars and seals with hot soapy water. Simmer the lids in water. Fill each clean jar with jam, leaving 1/4 inch head space. Top with lids then secure the seals to hand tight only. Fill caner with water and make sure the water tops each jar by 2 inches. Process for 15 minutes at full boil. Let rest 5 minutes, then remove from caner. Let sit undisturbed for 24 hours. Remove seals and check to be sure that the lids have sealed.
Ingredients
For the Sweet Tomato Jam
- 2.5 lbs fresh Roma tomatoes
- 2 medium sweet onions
- 1/2 cup packed light brown sugar
- 3 tablespoons balsamic vinegar
- 2 teaspoons salt
- 1 tablespoon grated fresh ginger (peeled)
- 1/4 teaspoon smoke paprika
- 3 tablespoons olive oil
For the Rosemary Parmesan Crackers
- 1 stick unsalted butter, softened
- 1 cup finely shredded Parmesan Cheese
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon freshly grated black pepper
- 1 cup toasted pine nuts
- 1 tablespoon very finely chopped rosemary
- 3 tablespoons cream
- 1 tablespoon lemon zest
Instructions
For the Jam
- Peel and onions and slice as thinly as possible with the 1/16 setting on a mandolin or by hand. Put 3 tablespoons olive oil into a saute pan and heat on medium. Add the onions, sprinkle with 1 teaspoon salt and turn the heat to low.
- Cook the onions very slowly until they have turned caramel in color, about 90 minutes. Set aside.
- Clean, core and chop tomatoes into very small cubes. Into a large dutch oven, on high heat, add the tomatoes and the balance of the ingredients.
- Once the mixture comes to a boil, reduce heat to low.
- Cook slowly stirring every few minutes. Cook on low until the jam is thick and resembles the consistence of jam. 2-3 hours.
- Chop the carmelized onions and add them to the jam, mix well. Cook another minute to combine the ingredients.
- Remove from the heat to cool.
- Add jam to canning jars, attached lids and seals.
- Refrigerate until cold. This jam will keep 1 month in the refrigerator.
- You can process in a caning bath and keep for 1 year if not opened.
- Once opened or the lid is not sealed, keep refrigerated.
- See notes below for canning steps.
For the Rosemary Parmesan Crackers
- Preheat oven to 350 degrees.
- Toast your pine nuts. Put them into a shallow pan on medium heat and watch them carefully. Let them turn light brown and stir or toss constantly. They will burn very quickly. This only takes about 2 minutes from start to finish.
- Remove from heat and pan, then set them aside.
- In the bowl of your food processor, add all the ingredients, flour, butter, Parmesan cheese, very finely minced rosemary, lemon zest, salt and black pepper.
- Add cream and pulse to combine.
- Do this about 5 times.
- Remove the from processor and lay out on a long sheet of plastic wrap on a work surface.
- Roll the mixture into a long log shape about 10 inches long and roll into the plastic. Twist the ends and refrigerate for at least one hour.
- Slice crackers 1/4 inch rounds and place on a parchment lined cookie sheet.
- Bake at 350° for 15 minutes until starting to brown on the edges.
- Let cool.
