This savory tomato jam isn’t a true preserve, but a versatile condiment made from sweet peppers, tomatoes, onions, and herbs slowly cooked down until rich and jammy. It’s perfect as a topping for grilled meats, a spread for sandwiches, or a flavorful companion to cheeses and crusty bread. A touch of vinegar balances the sweetness, making it bright and complex.
INGREDIENTS:
1/2 brown onion, peeled and finely diced
4-5 medium sweet red peppers, grilled, peeled, and seeded
3-4 Hungarian peppers, grilled, peeled, and seeded
2-3 cloves garlic, peeled, de-germed, and minced
4 medium red tomatoes, seeded
Salt and Pepper to taste
1 teaspoon fresh thyme or rosemary, minced
Olive oil as needed
White wine vinegar, as needed
METHOD:
Cut tomatoes and peppers into ¼-inch pieces.
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add onion and cook until softened. Stir in garlic, salt, pepper, and herbs. Reduce heat to low and cook until garlic is tender and fragrant.
Add tomatoes and peppers. Cook gently, stirring occasionally, until the mixture reduces to a thick, jam-like consistency, 30 minutes or longer.
Taste and add a few drops of vinegar at a time until the flavor is sweet with a subtle tart edge that highlights the tomatoes and peppers.
Transfer to a clean jar. Cool, cover, and refrigerate up to 7–10 days.
CHEF NOTES:
- Delicious on pork, fish, or chicken.
- Spread on toasted bread or pair with soft cheeses like goat cheese, ripe Brie, or mascarpone.
- Makes an excellent sandwich spread (try with mozzarella, prosciutto, and arugula).
YIELD: About 1½–2 cups
