This Tomato & Red Onion Jelly Burger Sauce is inspired by a scrumptious onion jelly we used to eat at a local favorite restaurant.
My husband and I used to enjoy the Onion jelly and crackers at one of our favorite local restaurants. We often stated that we were going to learn to make it. I’ve put a twist on it by adding tomatoes and making it into a Burger Sauce!
Although there is a sweetness to it, My Red Onion & Tomato Jelly is perfect for bruschetta or as a topping on your favorite sandwich or burger. You might even enjoy it as a meat sauce. We slathered it on top of our grilled burgers for the perfect Tomato & Onion Jelly Burger!
Printable Recipe Below
Start by caramelizing two large red onions thinly sliced in about a half stick of melted butter. We want nice well caramelized onions so this may take a good 15 to 20 minutes on medium heat.
Then deglaze the pan with a few drops of Balsamic Vinegar and add in one thinly sliced Honeycrisp apple. Oh, yes the apple is a not so secret ingredient! Continue to cook until the onions and apples are nice and thick.
***Follow our Saucy Secrets Board on Pinterest***
The caramelized onions and apple should look nice and caramel in color and thick enough to hang on to a wooden spoon as shown.
In a bowl, combine both cans of Tuttorosso® Tomatoes and stir in the spices. Do not drain the tomatoes. I crushed up the plum tomatoes in my hand and removed the hard stem end piece.
Add the tomato mixture to the skillet into the onions and apples. Then stir in the sugars and lemon juice along with the cider vinegar. Bring to a boil then turn down to medium heat.
Simmer stirring often until mixture cooks down and begins to jell, about 2 hours.
I canned three pints which will get us through the summer nicely. Once you open a jar, store in the refrigerator. An open jar will keep for a few weeks in the refrigerator.
- 1 28 oz.. can Tuttorosso® Peeled Plum tomatoes No Salt Added
- 1 28 oz. Can Tuttorosso® Crushed tomatoes with basil
- 2 medium red onions
- 1 medium Honeycrisp apple
- ½ stick butter
- 1 tsp. salt
- 1 tsp. thyme
- 1 tsp. basil
- ½ cup brown sugar
- ½ cup granulated white sugar
- 1 tsp. lemon juice
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Cider vinegar
- Peel and slice the onions very thin.
- Core, peel and slice thin the apple.
- Melt the butter in a large stainless steel skillet or Dutch oven.
- Add the onions and salt to the melted butter and cook until they are just beginning to caramelize.
- Add the apple to the onion mixture.
- De-glaze the pan using the Balsamic vinegar, scrapping all of the pan drippings up and stirring well. You may need to de-glaze a couple of times.
- Onions and apple should be thick and caramelized in 15 to 20 minutes.
- In a bowl, pour both cans of tomatoes, do not drain.
- Using your hand crush the plum tomatoes and remove the hard stem end.
- Stir the basil and thyme into the tomato mixture.
- Add the tomato mixture along with the sugars into the skillet with the onions and apple.
- Bring to a boil on medium high heat, stirring constantly.
- Reduce heat to medium and simmer, stirring often until thick and jelled, about 2 hours.
- Makes about 3 pints.
- Serve and enjoy!
Serving Size2 Tablespoons
Amount Per Serving Calories 32Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 67mgCarbohydrates 6gFiber 1gSugar 5gProtein 0g