This amazingly sweet and savory combination of caramelized onions and roasted tomatos makes an awesome jam that you can use to top crackers or bruschetta, a veggie burger, make a tart with puff pastry, fill a vegan crepe, top a vegan veggie loaf, etc. You get the idea. So versatile and the beauty is in its simplicity.

It all begins with sauteeing the onion in olive oil and butter. Slowly. I mean really, REALLY slow. Until they are golden and so sweet you can eat them like candy. And you’ll be tempted 🙂

Then onto roasting those tomatos. I used Roma’s because they are so plentiful right now. Use whatever is in season for you. Add a little olive oil, salt and pepper and into an oven set 375 degrees, flipping once. And that’s it!

Slice or dice the tomatos so they will cook down into the jam a bit more quickly. I left mine a bit larger sliced.

Add the tomatos to the onions with balsamic and thyme leaves. Continue to saute until thick and sweet and well, jam-like consistency has been achieved 🙂