ONION TOMATO JAM, heart-friendly, vegan, low preservative

Onion Jam: savoury & sweet sassy side for cheese...

Savoury & Sweet Low-Salt Onion Tomato Jam
'Amazing. Very yummy.' 'Delicious! Good strong taste.'Tasters

updated 28/8/19 

Here's a heart-friendly relish that's low-salt/cholesterol/preservative.  It's also vegan, wallet-friendly, make ahead and ...oh yes, absolutely delicious!

The elements of sweet and sour are in perfect balance.  It is nothing like Italian tomato sauce; other ingredients - some unexpected - bring brilliant undertones to the overall taste.  

Onion jam is so sensational with home-made bread, good cheddar and cucumber; mass-produced brown pickle will forever be second best.  One taster tested it on Cheese Fries and produced it wonderful.  67 sees it alongside cold meats and over pan- fried potatoes. 

It was originally created as an alternative to bacon jam, off-limits to anyone with salt/blood pressure issues.  But a small amount of bacon can be added to the Onion jam (see below) for those lusting after a healthier Bacon Jam.  

Cost: £2
Makes: 1.5 cups

Ingredients:
   125gm/4.5oz sun blush tomatoes, either home-made (frugal) or purchased

   1 large onion, finely diced (one cup)
   2 cloves garlic, grated
   1-2 tbsp olive oil

   100 gm fresh tomatoes, core removed and diced (1 med-large)
  
   1 packed tbsp brown sugar
   2 tsp white sugar
   25 ml maple syrup (honey for non-vegans)
   35ml white vinegar
   15ml fresh squeezed orange juice
   zest of 1/2 orange
   1/2 cup brewed coffee
   
   coarsely crushed black paper

Method:

1. Heat med heavy-bottomed pan over med heat, add olive oil, onions and garlic; cook, stirring until onions are translucent (about 5 mins) 
2. Stir in fresh tomatoes
3. Add sugars, maple syrup/honey, vinegar, coffee & orange juice; bring to a boil; bubble 2 mins, scraping up any onion stuck to the pan 
4. Reduce heat to med-low; simmer at low bubble until nearly all the liquid is gone - thick but still - about 20 mins 
5. Coarsely chop sun-blush tomatoes; add half to the pan; stir; set others aside
6. Transfer half the pan's contents to a food processor; process roughly; do not puree.  (A stick blender will also do) 
7. Pour back into the pan; add rest of sun blush toms; mix
8. Season with pepper
9. Cool; cover or place in a jar
10. Eat within 3 days    

Bacon Option:
    Stir in two slices grilled lean back bacon, grease removed with paper towels, and chopped into thin strips.  

Comments: 
'It was delicious, good strong garlic taste and was great with cheese fries.'  Office organiser with blood pressure issues.
'Amazing - very yummy with Giacobazi cheese.' Political Agent 

More Sauces/Dips on NavBar: Recipes II...

Please leave a Comment 

This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.