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.
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Spicy and Savory Tomato Marmalade
- Total Time: 40 minutes
- Yield: 1 cup
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 (60 ml) 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: American
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.
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Frequently Asked Questions
Why does the recipe add a whole garlic clove that gets removed before serving?
I sweat the whole garlic clove with the onion to gently infuse garlic flavor into the base without the sharpness of minced garlic. Remove it before serving so you get a subtle garlic background rather than distinct pieces in the finished marmalade.
The author warns her lips still burned — how do I control the chili heat?
I’ll be honest — I overdid the chili in my batch. The amount is entirely up to you. Start with a small pinch and taste as you simmer — the 30-minute reduction concentrates all flavors, including heat, significantly.
What can I use this marmalade on besides burgers?
I think it would make a great topping for fish or any grilled meats — it pairs beautifully with burgers, grilled fish, or meats. The recipe yields about 1 cup, stored in an airtight container in the refrigerator for up to a week.
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.