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  • Writer's pictureLeah Miano

Onion and Tomato Jam

This is a very small recipe good for one breakfast for two to three people. It does translate very well to large quantities, but this is the recipe I use most often.


3 Campari or Roma Tomatoes

Half of a Yellow Onion

2 tbs Butter

1tbs Lemon Juice

1tbs Balsamic Vinegar

1tbs Mollases or Honey

1tbs Chili Paste (Can substitute chili flakes)


  1. Melt the butter in a heavy pan, preferably ceramic, and add your onions finely diced. Cook until light brown, approximately 3 minutes, and sticking then add a tablespoon of water and stir. Repeat 5 times for a total of 15 minutes. Your mixture should be brown and the onions should be soft to the touch.

  2. Dice your tomatoes and remove the core and seeds. Add to your onion mix.

  3. Add all other ingredients cover and cook for at least 30 minutes and up to one hour. The consistency should be jam like.

  4. It lasts in the fridge for up to two weeks, but also cans very well, ENjoy!

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