-
1
Heat oil in a 12-inch saute pan over medium high.
-
2
Add onions, shallots, garlic, salt and pepper, tossing to combine.
-
3
Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding zest and raisins half way through cooking.
-
4
Once onions become soft and clear, uncover, raising heat to medium high.
-
5
Brown the onions.
-
6
Stir often, scraping up the brown glaze on the bottom of the pan.
-
7
You may need a little water as they approach being done.
-
8
Once deep gold, stir in tomato and 1/4 cup vinegar, cooking it down to nothing.
-
9
Taste for a soft sweet-tart balance.
-
10
If necessary, cook in a little sugar, or more vinegar.
-
11
Tomato should meld into the onions, while the vinegar cooks down to an appealing backdrop, not a sharp accent.
-
12
Cool quickly and pack in jars.
-
13
Keep cold, but serve close to room temperature.
-
14
Chef's Note: Accompany grilled and roasted foods with this sweet and savory jam.
-
15
Try it with fresh cheeses on crackers, or in sandwiches.
-
16
Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens.
-
17
Taking your time in sauteing turns the onions sweet.
-
18
Taste as you cook to judge amounts of vinegar and if sugar is needed.
