Caramelized Onion Tomato Jam

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.

Sprinkle with brown sugar and balsamic vinegar and blend together.  Continue cooking until the mixture starts to thicken slightly and turn light brown.

Add the chopped tomatoes,  cinnamon, clove, and curry, and continue to cook on medium-low, covered, for about two hours, stirring occasionally.

If the mixture still has a lot of liquid in it after two hours, remove the cover and simmer for another half hour or so, stirring occasionally until thick.

*Note:  This jam is meant to be used fresh, almost like a chunky ketchup.  Please do not can or store for future use.  Use within 48 hours for freshness.