Marmalade is a great condiment to have on hand to serve with cheese. A sweet-savory concoction, marmalade provides that extra bite that a jam lacks.
Although traditionally made from citrus fruit, now marmalade is also made from vegetables (or fruits that taste like vegetables) that sweeten as they cook, like tomatoes or onions. One of my favorites is tomato marmalade. I make mine with heirloom tomatoes, a little butter, herbs, vinegar, brown sugar, and oil-cured black olives. Make a large batch and give out in the height of tomato season, or refrigerate and use within a week or two. It’s awesome on sandwiches too.
Tomato & Olive Marmalade
2 ¼ pounds multi-colored heirloom tomatoes
2 small green tomatoes
½ teaspoon salt
freshly ground pepper
2 tablespoons salted butter
3 tablespoons brown sugar
3 tablespoons balsamic or pomegranate vinegar
15 sprigs thyme
black oil-cured olives, pitted
Preheat oven to 275°F.
Core the tomatoes and cut into halves and quarters. Place skin side down on a roasting pan and season with salt and freshly ground pepper to taste. Top the tomatoes with thin slices of butter, sprinkle evenly with sugar and vinegar, and scatter whole thyme sprigs over the dish. Roast in the oven for 45 to 55 minutes until the tomato skins are slightly wrinkly and the tomatoes have lost a fair amount of water and sweetened considerably. Let cool.
Once cool, chop the tomatoes into small and medium sized pieces, remove the whole sprigs of thyme, and save any excess cooking liquid. Put the tomatoes in a large mixing bowl. Roughly chop the olives and add to the bowl. Add as much cooking liquid to the bowl as you’d like- I like a juicier marmalade, many like it drier. Keep in the fridge and bring to room temperature before eating.
condiment, marmalade, summer, tomato
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