We’re Cooking: Indian Spiced Onion Tomato Marmalade


I had entirely too many onions in my refrigerator and was heading out of town so decided to make a sweet and slightly savory onion Marmalade enhanced with tomatoes and filled with a plethora or Indian spices. Our buddy Chef Andrew Ormsby makes something similar (and so much better) from a recipe his Australia grandmother had passed down. Though this didn’t compare to his masterpiece…it was mighty tasty. 

It should last about 2 weeks in the fridge, but doubt it will as it is so tasty. 



Indian Spiced Tomato Onion Marmalade
4 onions, any type, chopped well
4 beefateak tomatoes, peeled and seeded
1 stem rosemary
1 tablespoon Garahm Masala
1 teaspoon each ground ginger, salt and pepper
1/2 teaspoon cinnamon and red pepper flakes
1 clove garlic, minced
Juice and zest of 1 lemon
2 tablespoons balsamic vinegar
2 or more tablespoons brown sugar (to your taste)
2 tablespoons butter


Add butter, onions and whole rosemary stems to a heavy bottomed pot like a Dutch oven. Cook, stirring every now and then, for about 10-15 minutes until golden and translucent. Add the peeled/seeded tomatoes and garlic, cooking another 10 minutes. Add balsamic. Cook for 2 minutes, remove the rosemary stems (the leaves will likely stay in the onion mixture) and add the lemon, all of the spices and cook for another 2 minutes until the spices become fragrant. Add the brown sugar and cook until melted, stirring continuously until well incorporated. Remove from oven and add to a heat safe bowl. Cool completely and then jar in mason jars and refrigerate until ready to use. Serve with blue cheese, charcuterie, hummus and Naan, on pork tenderloin…it is good on anything…



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