Balsamic Tomato Jam

45 minutesServes 4
balsamic tomato jam


  • 2 tbsp extra virgin olive oil
  • ½ c red onion, thinly sliced
  • Kosher salt and freshly ground pepper, to taste
  • 1 pt cherry tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 1 tbsp brown sugar


Heat 2 tbsp oil in a medium sauce pan over medium heat. Add onions, season with salt and pepper and sauté until softened, about 7-10 minutes. Add tomatoes, vinegar and sugar and stir to combine. Bring to a simmer and cook 30 minutes until thickened and reduced slightly.