Sunday Brunch: Tomato-Basil Marmalade Recipe

Name: Sunday Brunch: Tomato-Basil Marmalade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fennel; 1/2 cup chopped onion; 1/2 cup chopped leek (white and palest green parts only); 2 medium garlic cloves, thinly sliced; Canola oil; Kosher salt; 1/2 cup lightly packed light brown sugar; 1 cup red wine vinegar; 8 slightly underripe beefsteak tomatoes, about 5 ounces each, cored and cut into 1/2-inch dice; 2 cups loosely packed basil leaves

Servings: persons

1
Preheat the oven to 375u00b0. Put the fennel, onion, leeks and garlic in a 3-4 quart ovenproof saucepan and toss with a couple of glugs of oil until evenly coated. Sprinkle with salt. Roast for 45 minutes to an hour, stirring every 15 minutes, until soft and lightly caramelized. Discard any bits that get charred.
2
Add the brown sugar and vinegar to the pan, stir, and cook 20 minutes more.
3
Stir in the tomatoes and cook for an hour and a half, stirring every 30 minutes. Taste the marmalade: if it still tastes strongly of vinegar, continue cooking until that flavor mellows.
4
Use a slotted spoon to put the tomatoes into a storage container. Alternate spoonfuls of tomato with basil leaves. When all the tomatoes are in the jar, tamp them down a bit with the spoon and then pour over cooking liquid just to cover. (I ended up with only a spoonful or two of extra cooking liquid, but my tomatoes were rather juicy themselves, so it didn't seem to matter.)
5
Cover, let cool to room temperature, and then refrigerate for up to a month. When serving remove the basil leaves, which will have turned rather dingy.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chopped fennel, 1/2 cup chopped onion, 1/2 cup chopped leek (white and palest green parts only), 2 medium garlic cloves, thinly sliced, and more.

Yes, Sunday Brunch: Tomato-Basil Marmalade Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!