Savory Balsamic Tomato–Onion Jam (Thermomix)

Name: Savory Balsamic Tomato–Onion Jam (Thermomix)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes about 1 1/2 cups
Cuisine: American
Ingredients: 1 massive heirloom tomato (about 2–3 cups chopped), cored and roughly chopped; 1 medium onion, peeled and quartered; 1 shallot, peeled and halved; 2 cloves garlic, peeled (optional but recommended); 2 tablespoons olive oil; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon smoked paprika (or sweet paprika); 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons balsamic vinegar; 1 to 2 teaspoons lemon juice (to finish; optional)

Judah Newman·1 hr 15 min·Makes about 1 1/2 cups

A thick, glossy, spreadable tomato-onion jam with deep savory flavor—no added sugar, just slow reduction plus a hit of balsamic. The Thermomix makes quick work of chopping and steady simmering, while paprika adds warmth and color. Finish with a small splash of lemon to keep it lively without turning it tart. Perfect on sandwiches, burgers, eggs, roast veggies, or alongside a cheese board.

No added sugar
Thermomix
Condiment
Tomato

1 hr 15 min total · 10 min prep · 50 min cook · 15 min rest

35 kcal · 1g protein · 4g carbs · 2g fat total

Thermomix · Spatula · Jar with lid

Ingredients

•1 massive heirloom tomato (about 2–3 cups chopped), cored and roughly chopped
•1 medium onion, peeled and quartered
•1 shallot, peeled and halved
•2 cloves garlic, peeled (optional but recommended)
•2 tablespoons olive oil
•1 teaspoon kosher salt, plus more to taste
•1/2 teaspoon smoked paprika (or sweet paprika)
•1/4 teaspoon black pepper
•1/4 teaspoon red pepper flakes (optional)
•2 tablespoons balsamic vinegar
•1 to 2 teaspoons lemon juice (to finish; optional)

Instructions

Make the base

Add the onion and shallot to the Thermomix bowl. Chop 5 sec/speed 5. Scrape down the sides.

Add olive oil (and garlic, if using). Sauté 8 min/120°C/speed 1, measuring cup off (use the splash guard if you have it). The onions should look glossy and softened, not browned.

Cook down into jam

Add chopped tomato, salt, paprika, black pepper, and red pepper flakes (if using). Cook 25 min/Varoma/speed 1, measuring cup off. You’re looking for visible steam and a thickening, less “soupy” look.

Add balsamic vinegar. Continue cooking 10–20 min/Varoma/speed 1, measuring cup off, until it’s darkened, glossy, and thick enough that a spoon dragged across the bottom leaves a clear trail for a second or two.

Blend to spreadable + balance

Blend 10–30 sec/speed 6, stopping once it’s as smooth/spreadable as you like. (For ultra-spreadable, go the full 30 seconds.)

Taste. If it needs lift, stir in 1–2 tsp lemon juice. If it tastes flat, add a small pinch more salt. If it’s looser than you want, cook 5–10 min/Varoma/speed 1 more.

Cool

Let cool 10–15 minutes to finish setting, then transfer to a jar.

Notes

No tomato paste needed: the key is reduction—give it time at Varoma with the measuring cup off so water can evaporate. Paprika adds warmth and a “sweet” aroma without sugar; use smoked for a deeper, more savory vibe. Storage: refrigerate 5–7 days. Freezes well in small portions. If using very juicy tomatoes, expect the cook time to run toward the longer end.

Ingredients

•1 massive heirloom tomato (about 2–3 cups chopped), cored and roughly chopped

•1 medium onion, peeled and quartered

•1 shallot, peeled and halved

•2 cloves garlic, peeled (optional but recommended)

•2 tablespoons olive oil

•1 teaspoon kosher salt, plus more to taste

•1/2 teaspoon smoked paprika (or sweet paprika)

•1/4 teaspoon black pepper

•1/4 teaspoon red pepper flakes (optional)

•2 tablespoons balsamic vinegar

•1 to 2 teaspoons lemon juice (to finish; optional)