This amazingly sweet and savory combination of caramelized onions and roasted tomatos makes an awesome jam that you can use to top crackers or bruschetta, a veggie burger, make a tart with puff pastry, fill a vegan crepe, top a vegan veggie loaf, etc. You get the idea. So versatile and the beauty is in its simplicity.
It all begins with sauteeing the onion in olive oil and butter. Slowly. I mean really, REALLY slow. Until they are golden and so sweet you can eat them like candy. And you’ll be tempted 🙂
Then onto roasting those tomatos. I used Roma’s because they are so plentiful right now. Use whatever is in season for you. Add a little olive oil, salt and pepper and into an oven set 375 degrees, flipping once. And that’s it!
Slice or dice the tomatos so they will cook down into the jam a bit more quickly. I left mine a bit larger sliced.
Add the tomatos to the onions with balsamic and thyme leaves. Continue to saute until thick and sweet and well, jam-like consistency has been achieved 🙂
- 4 Roma Tomatos, sliced in half
- 1 medium sweet Onion, such as Vidalia
- 1 tsp fresh Thyme Leaves
- 2 Tbl Balsamic Vinegar
- 1 Tbl vegan Margarine
- 1 Tbl Olive Oil
- Salt & Pepper, to taste
- Preheat the oven to 375 degrees.
- Slice the tomatos in half lengthwise. Very lightly brush the tomatos with olive oil and season with salt and pepper.
- Roast for 30 minutes, flipping once, until tender and edges are a bit charred. Not too much though. You don’t want that taste to come through in the final product. Allow to cool slightly before slicing or dicing.
- Meanwhile, peel and slice the onion. In a large saute pan, add the margarine and olive oil and saute very slowly until golden and sweet. This takes awhile. Even up to an hour. You can always expedite the process by adding a teaspoon of sugar which helps in the the caramelization process. This is completely optional.
- Add the sliced tomatos to the onions along with the balsamic and thyme leaves. Saute until thickened and it reaches a jam-like consistency.