We use our grill a lot in the summer, so we don’t heat our already warm house, but sometimes grilling all the time can get boring. This tomato jam, made with sweet summer Vidalia onions and farm-fresh plum tomatoes is just the thing to kick up summer dishes. I made it to put on burgers but my husband enjoyed it so much, we put it on grilled pork chops we made the following day.
- 1 Tbsp Unsalted Butter
- 1 Large Vidalia Onion, peeled and coarsely chopped
- 1/3 c. Brown Sugar
- 2 Tbsp Aged Balsamic Vinegar
- 6-8 Fresh Plum Tomatoes, cut into small chunks
- 1/4 tsp. Ground Cinnamon
- 1/8 tsp. Ground Clove
- 1/8 tsp. Ground Curry
Melt the butter in a large stockpot on medium-low. Add the onion chunks and simmer for about 5 minutes, until the onion is opaque.