Leftover Roulette


After a recent barbecue a friend hosted, I ended up with all the sliced Vidalia onions and sliced tomatoes left over from the massive amounts of hamburgers (and the people who didn’t end up putting tomatoes and onions on their burgers).  So with pounds of sliced veggies in my fridge, I needed to figure how not to waste them…

Tomato and Caramelized Onion Jam

Yields 5 pints

1 1/2 Pound onion, Vidalia thinly sliced
2 Tbls butter
3 Pounds tomato, beefsteak cored, chopped
1 Cup sugar, white
1/2 Cup sugar, light brown, packed
4 tsp juice, lemon
4 Tbls vinegar, cider
2 tsp salt, Kosher
1 tsp pepper, crushed red

Tools Needed:
Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart
Ball Canning Regular Mouth Half Pint Canning Jar 8 oz. 12-Count

Melt butter in a large enameled cast iron Dutch Oven over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 10 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 5 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 30 minutes total.

Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 2 to 2 1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.


Ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for longer storage.

Chef’s Note: If you like, you can peel and seed the tomatoes. Because I had sliced them for burgers without doing so, I was stuck with skins and seeds and I enjoyed it this way.


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