• Tomato Jam

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  • 1 tablespoon extra-virgin olive oil
    1/2 cup diced red onion
    1 teaspoon minced, fresh rosemary
    1/4 teaspoon sea salt
    3 tablespoons brown sugar
    1 teaspoon orange zest
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/2 cup red-wine vinegar
    3 whole tomatoes diced, plus juice
    Heat the oil in a medium-sized saucepan over medium-high heat. Add the onion, rosemary and salt and cook until onion starts to brown, about 5 to 7 minutes. Add the brown sugar, orange zest, oregano and basil along with the vinegar. Reduce sauce to a glaze.
    Add the tomatoes and cook to a jamlike consistency, about 10 minutes longer.
    — Recipe from Ashland Food Co-op's outreach department.
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