In the spirit of topping burgers with interesting stuff, Joan Nova has a great tip for us.
Text And Photo By Joan Nova
Do you top your burger with a slice of tomato and a slice of onion? A pickle perhaps? Ketchup? I’ve got a much better idea.
I made this dish and used it in lieu of any other topping. While it has all the basic flavors of ketchup and the usual toppings, it’s much more than a condiment. The flavors are very concentrated and depending upon the amount of chili you add, it kicks! I made it up as I went along and overdid the chili so I’ll leave that quantity to you if you care to try the recipe. My lips still burn. It’s better than collagen!
I definitely will be making this again, particularly during the summer when tomatoes are plentiful. I think it would make a great topping for fish or any grilled meats.
- 1 pint ripe grape tomatoes, halved and minced
- ½ Vidalia (sweet onion), thinly sliced and minced
- 1 garlic clove (whole, remove after cooking)
- ¼ cup balsamic vinegar
- olive oil
- dried chili
- Sweat onion and garlic in olive oil on medium-low heat.
- Add chopped tomatoes and s+p
- Cook down till tender.
- Add chili and balsamic vinegar.
- Cook on low heat for about ½ hour.
I served it on a burger with sweet potato ‘fries’ (sliced and baked in the oven) which was a great counterpoint to the heat of the marmalade…plus I love crispy sweet potatoes.
Finishing Touch (and just because I had it) was a sprinkle of Sweet Onion Sugar. Frankly, I can’t say that it added anything that the balsamic vinegar had not already supplied.