Savory Balsamic Tomato–Onion Jam (Thermomix)

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

1. Add the onion and shallot to the Thermomix bowl. Chop 5 sec/speed 5. Scrape down the sides.
2. 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.
3. 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.
4. 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.
5. Blend 10–30 sec/speed 6, stopping once it’s as smooth/spreadable as you like. (For ultra-spreadable, go the full 30 seconds.)
6. 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.
7. 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.