Tomato marmalade

Irisa Raina 9


The marmalade is truly the star of this meal. If you want it more kickier leave the seeds and veins in.

I truly like this more on the sweet side {kinda like ketchup}.
Grill up some beer brats and you are good to go!

I served this today with grilled blue cheese burgers on toasted buns!

pinch tips: How to Use a Whisk




Stove Top


3 tablespoon unsalted butter
1 – 10 ounce package grape tomatoes { cut in 1/4s }
1 medium yellow onion { sliced }
3 jalapenos { seeded and deveined }
1 tablespoon turbinado sugar
1 – 6 ounce can tomato paste
1 teaspoon coarse kosher salt
1 tablespoon fresh ground pepper

Directions Step-By-Step

Slice the onions thin.
Mince the jalapeno pepper after you’ve seeded and deveined it.
Cut the cherry tomatoes into ¼ pieces { the small ones I cut in ½ }
In a non stick pan melt the butter; add the onions, jalapeno peppers and the tomatoes. Sprinkle the sugar over the top and cook on low till everything is soft and caramelized, at this point add the salt. Continue to cook for a few more minutes. You’ll really want to do this on a low heat, otherwise the onions will burn, this will take some time but oh so worth it.
Add the tomato paste & pepper and continue to cook on low till the paste is super thick and all the vegetables’ are grooving in it. You’ll want to cook out the raw taste of the paste, once it has achieved this, it’s done. This could take from 20 to30 minutes.
Put into a bowl and let it sit out, if you are using this right away or put it in the refrigerator.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American