TOMATO AND RED ONION JAM
Recipe Compliments of
Dockside Deli Room Chef Calvin Lipe
Yields two cups
INGREDIENTS
1
TBLS Vegetable Oil
1
small Red Onion, peeled &
diced
2
cups small
Tomato, diced
½
tsp. minced fresh Garlic
1
TBLS Red Wine Vinegar
½
tsp. Balsamic Vinegar
¼
cup Sugar
¼
tsp. Kosher Salt
1
TBLS Cornstarch, plus 2 TBLS
water to make a slurry
1
tsp. fresh Basil, chopped
METHOD
In
a wide bottomed pot, heat oil and sauté onions until partially caramelized
(there is brown color on bottom of pot.) Add tomatoes and garlic, stir around
to sweat the garlic until soft. Deglaze pot with vinegar. Cook on medium heat about
30 minutes. Add sugar and salt. Add slurry and work in to thicken more. Remove
from heat. Fold in basil.
SERVING
SUGGESTIONS
Spread
on crackers with goat cheese for impressive hors
d'oeuvres
Serve as a dip with chips
Try
it on burgers instead of ketchup
Works
as a topping for any meat, fish or poultry
Keeps
refrigerated up to seven days. Do not freeze. |