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Tomato Rosemary Jam

1 tbsp Extra virgin olive oil
½ cup Red onion -- small diced
1 tsp Rosemary -- fresh, chopped
¼ tsp Salt
3 tbsp Brown Sugar
1 tsp Orange Zest
½ tsp Oregano, Dried
½ tsp Basil, Dried
½ cup Red Wine Vinegar
14 oz Tomatoes -- Muir Glen fire-roasted diced

Heat the olive oil over medium high heat in a medium saucepan. Add onion, rosemary and salt and cook until the onions start to brown, about 5-7 minutes.

Add the sugar, orange zest, oregano and basil, along with the vinegar and reduce sauce to a glaze. Add the tomatoes and cook to a jam consistency about 10 minutes longer. Delicious served on pork chops, with a steak or on top of quinoa cakes.