Caramelized Onion and Tomato Jam

This recipe will make about 4 cups.  I'm using it to top turkey burgers, but this will go great with all fowl, fish, and meat.  It's especially good with a roasted pork tenderloin.  Spread on a slice of french bread and top with some goat cheese, add a great glass of wine and viol, instant cocktail party!  In the refrigerator, it'll keep for about a week.

2 Vidalia onions, sliced thinly
good olive oil
2 1/2 # ripe plum tomatoes, cored and coarsely chopped
1 C. dark brown sugar
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. fresh grated ginger
1 Tbsp. fresh minced garlic
2 Tbsp. balsamic vinegar
1/2 tsp. cumin
1/2 tsp. coriander
kosher salt and fresh cracked black pepper, to taste

In a heavy medium sauce pan, heat 3-4 Tbsp. olive oil over medium high heat until rippling.  Add onions and cook until they become caramel brown, stirring often.  This will take about 20-25 minutes.

Add the rest of the ingredients to the pan and bring to a boil, stir often.   Reduce heat and simmer stirring occasionally.  Cook until mixture thickens and becomes the consistency of jam, about 1 hour and 15 minutes.  Taste and correct seasoning with salt and pepper.  Cool mixture completely in a water bath.  In the refrigerator this will keep for about a week.  Serve and Enjoy!