Caramelized Onion and Tomato Jam

By Leite's Culinaria

Ingredients

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
2 tablespoons canola oil or other mild vegetable oil
2 teaspoons grated fresh ginger
2 medium yellow onions (chopped)
2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Water
1/4 cup apple cider vinegar
1 1/2 pounds Roma tomatoes (seeded, cored, and cut into 1/2-inch (12 mm) dice)
1/3 cup firmly packed dark brown sugar
Crackers or toasted baguette

Prep Time30mins
Cook Time60mins
Servings12

Instructions

Use a spice grinder or a mortar and pestle to crush the cumin, coriander, and fennel seeds into a powder.

In a large heavy pot over medium heat, warm the oil. Stir in the spices and cook for 1 minute, then add the ginger and cook for 30 seconds more.

Toss in the onions, salt, and pepper flakes, and sauté, stirring frequently and scraping the bottom of the pot, until the onions are golden and caramelized, 20 to 25 minutes. If needed, splash in water, 1 tablespoon at a time, and reduce heat to medium-low, if necessary, to prevent burning.

Splash in the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Stir in the tomatoes and sugar and bring the mixture to a boil.

Reduce the heat to low and simmer until the mixture is thick and jammy, 40 to 60 minutes.

Let cool, then refrigerate until ready to use. Serve with crackers or a toasted baguette.