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.

Spicy and Savory Tomato Marmalade

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Author: Joan Nova

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Ingredients

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1 pint ripe grape tomatoes, halved and minced
1/2 Vidalia (sweet onion), thinly sliced and minced
1 garlic clove (whole, remove after cooking)
1/4 cup balsamic vinegar
olive oil
dried chili

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Instructions

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 1/2 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.