Sunday Brunch: Tomato-Basil Marmalade Recipe 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

1/2 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

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.

No additional tips available.

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

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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.

Sunday Brunch: Tomato-Basil Marmalade Recipe

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