Slow and Easy Savoury Onion Jam - extra-virgin olive oil

Method

• Heat oil in a 12-inch saute pan over medium high.
• Add onions, shallots, garlic, salt and pepper, tossing to combine.
• Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding zest and raisins half way through cooking.
• Once onions become soft and clear, uncover, raising heat to medium high.
• Brown the onions.
• Stir often, scraping up the brown glaze on the bottom of the pan.
• You may need a little water as they approach being done.
• Once deep gold, stir in tomato and 1/4 cup vinegar, cooking it down to nothing.
• Taste for a soft sweet-tart balance.
• If necessary, cook in a little sugar, or more vinegar.
• Tomato should meld into the onions, while the vinegar cooks down to an appealing backdrop, not a sharp accent.
• Cool quickly and pack in jars.
• Keep cold, but serve close to room temperature.
• Chef's Note: Accompany grilled and roasted foods with this sweet and savory jam.
• Try it with fresh cheeses on crackers, or in sandwiches.
• Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens.
• Taking your time in sauteing turns the onions sweet.
• Taste as you cook to judge amounts of vinegar and if sugar is needed.