This jam was a feature in my most recent recipe experiment – my balsamic red onion and asparagus tart! It was a delicious compliment to the dish but it would have been as equally delicious on crusty sourdough to make a different take on bruschetta!
balsamic red onion & tomato jam
complementing flavours come together in this tangy and savoury onion jam
Ingredients
- 13 grams extra-virgin olive oil
- 250 grams red onions sliced thinly
- 300 grams tomatoes diced
- 10 grams garlic minced
- 60 ml balsamic vinegar
- 60 ml water
- salt and pepper to taste
Instructions
- Add the oil to the bottom of the skillet and add in onions and sauté for 30 minutes on medium/low heat, mixing.occasionally and ensuring that although they may get slightly brown and begin to caramelise, don’t let them burn and ensure they are evenly spread out on the bottom of your pan.
- When the onions are caramelised to your liking, add in the tomatoes, garlic, balsamic vinegar and water and put heat up to medium allowing the mixture to simmer for 10-15 more minutes until reduced to desired consistency.
- Add salt and pepper to taste.
Nutrition
Serving: 350gramsCalories: 48kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 6mgPotassium: 169mgFiber: 1gSugar: 4gVitamin A: 357IUVitamin C: 9mgCalcium: 17mgIron: 1mg
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