Smoky Tomato & Onion Jam

This recipe showcases the rich flavors of fresh, seasonal tomatoes. This savory, sweet, smoky tomato jam is a perfect addition to cheese boards and charcuterie platters. The combination of Cilantro & Red Onion Infused Olive Oil, Mesquite Hickory Cold Smoked Olive Oil, and Vinoso Wine Vinegar creates a deep, irresistible flavor. Roma or Campari tomatoes work well, but any fresh variety will do. This gourmet spread pairs beautifully with artisan cheeses and cured meats.

Serves 6-8

Ingredients: 

1 1/2 tablespoons Cilantro & Red Onion Infused Olive Oil 

1 teaspoon Mesquite Hickory Smoked Olive Oil 

1 yellow onion, peeled and sliced 

1 lb. Roma or Campari tomatoes, seeded and chopped 

1 tablespoon Vinoso Wine Vinegar 

1 tablespoon lemon juice 

1/4 cup granulated sugar 

1 tablespoon brown sugar 

1/2 teaspoon Fleur de Sel 

Instructions 

Heat olive oils in a large skillet or saucepan over medium heat. Once hot, add the onions, and sauté until tender and brown, about 10 minutes. 

Add the tomatoes, vinegar, and lemon juice to the skillet, stir to combine, and bring to a simmer. Once simmering, add the granulated sugar, brown sugar, and salt to the skillet and stir to combine. Cook, stirring frequently, for 15-20 minutes or until the mixture has thickened. Remove from the heat and set aside to cool at room temperature. Once cooled, transfer to a sealable container and refrigerate until ready to use. Alternatively, you can preserve the jam using your favorite canning method. 

We love serving this jam with sharp cheese, fresh woody herbs (thyme or rosemary), and fresh baked baguette slices.