This is an awesomely versatile recipe. It turns into a jammy-like, rich sauce to use on crackers, or as a beautiful pasta sauce. It’s a fun addition to sandwiches, too. If you double the recipe, you can put some of the jam into decorative glass jars to give as gifts!

Prep time: 10 minutes

Cook time: 45-60 minutes

Makes approximately 3 cups

Note: I’ve included the quickie version that I made for the Potato Corn Cakes.


  • 8 large tomatoes, diced
  • 2 large yellow onions, diced
  • 1/2 to 1 teaspoon red pepper flakes
  • 3/4 cup packed brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons minced fresh rosemary
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar


  1.  In a large saute’ pan, begin to cook the onions until they turn translucent.
  2. Add the rest of the ingredients in the pan.
  3. Bring to a low simmer and continue cooking, stirring frequently, for 45 minutes, or until most of the liquid has cooked out, and the mixture is thick and jam-like. At this point, you can choose to use an immersion blender in the deep sauce pan to even out the consistency, or leave it chunkier and rustic!
  4. Allow to cool, then store in an airtight container in the refrigerator for up to 2 weeks.


  • 3-4 large tomatoes, diced
  • 2 Tbls. balsamic vinegar
  • S/P
  • Dash red pepper flakes
  1. Add all ingredients to a saucepan over medium heat.
  2. Mix well and bring to a low simmer.
  3. Cover to retain liquid, and continue to simmer for 3 minutes.