Issue No. 20

Onion-Tomato Jam
Ingredients (makes about 2 cups)
2 cups red or yellow onions, thinly sliced
1 large shallot, thinly sliced
2 pounds plum tomatoes, coarsely chopped
2 tsp good quality olive oil
2 TBS lemon juice
1/2 cup honey
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp smoked paprika
Warm the olive oil in a small pot over medium/high heat and
then add the onions, shallots, and salt. Use a wooden spoon
to throughly coat the onions and shallots with oil and turn the
flame down to low. Let the mixture soften for about 10
minutes and then caramelize for another 15-20 minutes,
stirring often. Transfer the onion mixture to a large pot and
add the tomatoes, lemon juice, honey, ground pepper and
smoked paprika. Bring to a gentle boil and cook for 40-50
minutes, stirring often, until the mixture has reduced and is
translucent and thickened to a jammy texture with very little
liquid. Jam may be prepared up to 2 days in advance. You
will have more than needed for the tart so consider freezing
half and saving it for another time.
Recipes by Martine Bertin-Peterson at
Gout et Voyage, Gourmet Tours of Provence.