Sweet and tangy, this cherry tomato jam can be made in mere minutes and might just become your favorite condiment. Using a combination of both brown sugar and balsamic vinegar adds the perfect amount of sweetness to this savory jam.
Shallots have a subtle combination of sweet and savory flavors. They offer a mild onion-like taste with a hint of garlic undertones. Unlike onions, the flavor of shallots is not overpowering and add a unique depth of flavor that makes this jam truly delectable.
I spread it over focaccia bread, topped with creamy goat cheese, then warmed slightly in the oven for a delicious antipasti. This jam is great with eggs, and you must try it on your next Panini, Grilled Cheese and BLT sandwiches – you won’t be disappointed!
Ingredients:
- 1 Pint (2 cups) cherry tomatoes
- 3 tablespoons Extra-Virgin Olive Oil, divided
- 1 shallot, sliced in half lengthwise, cut into thin slices
- 1 Tablespoon Balsamic vinegar
- 2 Tablespoons dark brown sugar (packed)
- Cut the cherry tomatoes in half and set aside. Using a medium-size saucepan, heat 1 tablespoon of the oil and sauté the shallots 4 minutes or so, until softened. Add the tomatoes to the pan and cook, stirring occasionally, until they release their juices, 5-6 minutes. Smash some of the tomatoes with a spoon to release a bit more juice.
- Add the balsamic vinegar, brown sugar and remaining 2 tablespoons of olive oil. Season with salt and pepper. Continue cooking on low heat about 5 minutes, until jam thickens a bit.
