No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato-Sweet Onion Marmalade

This marmalade accompanies chef Ben Ford's recipe for Polenta Fries.

  • Yield: Makes enough for 4 servings
Tomato-Sweet Onion Marmalade

Source: The Martha Stewart Show, February 2010

Ingredients

  • 2 medium tomatoes
  • 1 1/2 tablespoons olive oil
  • 2 cipollini onions, finely chopped
  • Zest and juice of 1 lemon
  • 1 tablespoon cider vinegar
  • 1 tablespoon light-brown sugar
  • Coarse salt and freshly ground pepper

Directions

  1. Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Using a small sharp knife cut an "X" in the core of each tomato. Place tomatoes in boiling water and cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath. Peel tomatoes and coarsely chop; set aside.

  2. Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring, until lightly browned, 2 to 3 minutes. Reduce heat to low and continue cooking until onions are softened, about 5 minutes more. Add chopped tomatoes, lemon zest, lemon juice, vinegar, brown sugar, and 2 tablespoons water to skillet. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat and transfer to a medium bowl. Refrigerate until chilled.

Related Topics