This melt-in-your-mouth jammy-like tomato-onion spread is absolutely worthy of a 1-hour simmer. It’s a delicious appetizer all on its own, spread on a cracker or crostini, or as an addition to a cheeseboard.
- 1/2 cup tomatoes (~2 lg. Roma tomatoes), diced
- 1 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1–2 garlic cloves, minced
- 2 1/2 TBSP olive oil
- Salt, to taste
- Remove tomato skins: make a cross-slit in the top of the tomatoes. Bring a saucepan of water to a boil and add the tomatoes for 1 minute. Remove tomatoes and put them in an ice bath. Remove and peel off the skins. Cut the tomatoes into quarters, remove their seeds, and then dice the flesh.
- Heat a ceramic pot or dutch oven (stainless steel and tomatoes can react to have a metallic taste), over medium heat. Add the olive oil. Once hot, add the diced onion and cook for 5-7, stirring occasionally, until tender. Add the tomaotoes, red bell pepper, and garlic. Add a pinch of salt. Simmer with a lid for 30 minutes.
- After the 30 minutes have passed, remove the lid and continue simmering for another 30 minutes, stirring occassionally. Other the hour, the consistency will become more jam-like.
- Taste for salt levels and adjust as needed. Remove from heat and let cool; serve room temperature or warm.
To store, place in an airtight container in the fridge. Do know that the olive oil will solidify, so when you want to eat it again, just bring back to room temperature and stir.
- Category: Appetizer
- Cuisine: Mediterranean
Keywords: easy, simple, snack, france