Sunday Brunch: Tomato-Basil Marmalade

Name: Sunday Brunch: Tomato-Basil Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters loosely packed basil leaves; 8 slightly underripe beefsteak tomatoes, about 5 ounces each, cored and cut into 1/2-inch dice; 118 milliliters lightly packed light brown sugar; 3 servings Canola oil; 118 milliliters chopped fennel; 2 mediums garlic cloves, thinly sliced; 3 servings Kosher salt; 118 milliliters chopped leek (white and palest green parts only); 118 milliliters chopped onion; 237 milliliters red wine vinegar

Need a gluten free and vegan condiment? Sunday Brunch: Tomato-Basil Marmalade could be an amazing recipe to try. One serving contains 472 calories, 9g of protein, and 16g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 3. A mixture of wine vinegar, garlic cloves, lightly brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 375°.

Equipment you will use

Oven

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.

Ingredients you will need

Fennel

Garlic

Leek

Onion

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt

Add the brown sugar and vinegar to the pan, stir, and cook 20 minutes more.

Ingredients you will need

Brown Sugar

Vinegar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Marmalade

Tomato

Vinegar

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.)

Ingredients you will need

Fresh Basil

Tomato

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Fresh Basil