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Caramelized Onion and Tomato Jam

  • Author: Misfits Market


  • 3 tablespoons olive oil
  • 2 medium white or yellow onions, thinly sliced
  • 6 Roma tomatoes, skins removed
  • ¾ cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 1½ teaspoons kosher salt
  • 1 teaspoon red pepper flakes


  1. Heat olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium heat. Add onions and caramelize, occasionally stirring with a wooden spoon, until intensely brown—about 17-20 minutes. Add 2 tablespoons of water and scrape to remove any caramelized bits at the bottom of the pot and mix.
  2. Add tomatoes and the remaining ingredients. Turn heat to medium-high and bring to a boil, stirring occasionally. Reduce heat to a simmer and continue to cook until tomatoes have broken down and become a jammy consistency, 60-75 minutes.
  3. Remove jam from the heat, let cool, and transfer to an airtight jar or container. Refrigerate for up to two weeks.