tomato jam

Name: Tomato Jam
Yield: 2
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 cup(s) chopped onions; 1 clove(s) garlic (more if wanted); 2 can(s) (14 ounce ea.) diced tomatoes in juice; 1 tablespoon(s) sugar; 1/2 teaspoon(s) thyme, dried; 1/2 teaspoon(s) course ground kosher salt; 1/4 teaspoon(s) pepper

(3 RATINGS)

225 Pinches 2 Photos

Deb Crane

Eagle, WI

Updated on Apr 21, 2012

This is a simple recipe full of taste! I found it in an old Bon Apetit magazine. It is so good! Spread on your Bruschetta. Use it in place of sliced tomatoes on sandwiches.....the possibilities are endless!

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Borrowed from the internet until I make it again. :)

prep time

cook time

method Refrigerate/Freeze

yield 2 1/4 cups

Ingredients

1 tablespoon olive oil
1 cup chopped onions
1 clove garlic (more if wanted)
2 cans (14 ounce ea.) diced tomatoes in juice
1 tablespoon sugar
1/2 teaspoon thyme, dried
1/2 teaspoon course ground kosher salt
1/4 teaspoon pepper

How To Make tomato jam

Step 1

Heat oil in a pot. Caramelize onions and add garlic during the last minute of caramelizing the onions. Add tomatoes with their juices,sugar,thyme,salt and pepper. Cook over medium/high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups.

Step 2

You can can this recipe, or store in fridge for up to 2 weeks. (it wont last that long!) :)
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