My toasts have always been paired with the sweet, fruity type of jams. I sure am going to start having more of the savory ones from now on.
Caramelized Onion and Tomato Jam
Yield: about 1 cup
Prep time: 10 minutes
Cook time: 2 hours
1 tablespoon unsalted butter
2 medium yellow onions, finely sliced
6 medium roma tomatoes, peeled, cored, seeded, and finely chopped
1/3 cup granulated sugar
3 tablespoons light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1. Melt the butter in a large heavy-bottomed stainless steel saucepan over high heat. Add the onions and cook, stirring frequently, until the bottom of the saucepan is glazed in a pale brown fond, about 5 minutes.
2. Add 2 tablespoons water and scrape up fond with a wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
3. Add the tomatoes, both sugars, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine.
4. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours.
5. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.
- I topped a fried egg on my toast, too. Delish!
Recipe adapted from Joshua Bousel, Serious Eats