This is my interpretation of traditional fruit marmalade. I have a glut of home grown cherry tomatoes now and I wanted an alternative to tomato sauce. I make a lot of lamb fritters with left over roast lamb to make the fritters. I think they need a slightly sweet accompaniment to them to give them a lift so this is my recipe and it tastes fantastic.
Ingreds: Butter and oil (the mix prevents the butter from burning), finely sliced red onion, brown sugar, Balsamic vinegar, cherry tomatoes cut in halves or quarters.
Method: Melt butter and oil in pan, add onions and saute. Add a couple of tablespoons of brown sugar, Balsamic vinegar and all the tomatoes. Cook on high to reduce the liquid to thicken it, approx 15 mins, stirring occasionally.
This is wonderful served on toast or savoury biscuits too. I have served this wonderful marmalade on top of haggis on biscuits.....my Scottish hubby absolutely loves it this way.
Ingreds: Butter and oil (the mix prevents the butter from burning), finely sliced red onion, brown sugar, Balsamic vinegar, cherry tomatoes cut in halves or quarters.
Method: Melt butter and oil in pan, add onions and saute. Add a couple of tablespoons of brown sugar, Balsamic vinegar and all the tomatoes. Cook on high to reduce the liquid to thicken it, approx 15 mins, stirring occasionally.
This is wonderful served on toast or savoury biscuits too. I have served this wonderful marmalade on top of haggis on biscuits.....my Scottish hubby absolutely loves it this way.
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