Cherry Tomato and Red Pepper Jam
Naturally sweet and acidic cherry tomatoes are combined with sweet roasted red peppers, honey, thyme and balsamic vinegar creating a thick jam with a touch of umami. Versatile as a condiment, use it as a topper for bruschetta, in grilled cheese, on a charcuterie board or atop grilled salmon.
Equipment
- large saute pan or skillet
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 pound cherry tomatoes
- 1 large garlic clove, minced
- 1 teaspoon minced fresh thyme
- 1 jarred roasted red pepper, diced
- 2 tablespoon balsamic vinegar
- 2 tablespoon honey
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and saute until softened and starting to caramelize, about 12-15 minutes.
- Add cherry tomatoes and continue to saute, stirring, until tomatoes start to burst, about 8 minutes.
- Add garlic and thyme and cook for two minutes, stirring, until fragrant. With back of spoon, press down gently on tomatoes that have not burst. Stir in roasted red peppers.
- Add balsamic vinegar and continue cooking until liquid is reduced. Stir in honey and continue cooking until mixture is the consistency of jam. Add salt and pepper to taste.
- Serve immediately or store covered in the refrigerator until ready to use.