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.
PrintSpicy and Savory Tomato Marmalade
- Total Time: 40 minutes
- Yield: 1 cup 1x
Description
This spicy and savory tomato marmalade is a rich condiment that elevates burgers, grilled meats, or fish with its concentrated flavors of sweet tomatoes, tangy balsamic vinegar, and a kick of chili.
Ingredients
- 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, to taste
- Salt and pepper, to taste
Instructions
- In a saucepan, heat a drizzle of olive oil over medium-low heat. Add the sliced onion and whole garlic clove. Sweat the onion and garlic, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
- Add the minced tomatoes to the pan. Season with salt and pepper. Cook down the tomatoes, stirring occasionally, until they are tender and have released their juices, about 10 minutes.
- Stir in the dried chili to your preferred level of heat and the balsamic vinegar. Reduce the heat to low and let the mixture simmer, uncovered, for about 30 minutes, stirring occasionally, until it thickens to a marmalade consistency.
- Remove the garlic clove before serving. If you prefer a smoother texture, you can blend the marmalade slightly using an immersion blender.
Notes
For a smoother texture, blend the marmalade slightly after cooking. Adjust the amount of chili to control the heat level. This marmalade pairs well with burgers, grilled fish, or meats. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 6
- Sodium: 5
- Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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.
Joan: this is my kind of topping! how zesty.
This is adorable! Not to be hater or anything but I can’t take ketchup on burgers -erk! But this would be so so good.
joan, you always make something delicious, I could eat the meals you prepare every day :) This tomato marmalade is something I adore :)
I love the idea of tomato jam but most recipes are way too sweet to me. I am definitely going to try your recipe and I am thinking a chipotle pepper for the chili.