Ashley

Tomato + Fennel Jam Recipe

Ashley is one amazing cook – she’s always finding recipes and tweaking to make them better or just coming up with some delicious meals and snacks on her own. Today she’s sharing her recipe for tomato + fennel jam, one of my all-time favorite foods. It’s great as a snack with some burrata or mozzarella cheese, as a topping for meatloaf or chicken, and even as a condiment on a fancy grilled cheese (all of which I’ve tried with much success)!

Tomato + Fennel Jam Recipe

I am NOT a fan of tomatoes, or raw fennel. Licorice, ew. *shivers* However, this past summer, Misty told me about one of her favorite appetizers from a local restaurant. After reluctantly trying it for myself (hey! it came with cheese and bread!), I attempted to create my own tomato and fennel jam. I checked out a few recipes online for inspiration and here’s what I came up with. Enjoy!

Ingredients:
1-2 tablespoons olive oil
1 vidalia onion
1 fennel bulb
4-5 cloves garlic
2 pounds tomatoes
1 tablespoon balsamic vinegar
2 tablespoons sugar
5.5 oz (small can) tomato juice
Salt and pepper to taste

Directions:

Heat a large saute pan on medium/high heat with olive oil (or your choice of fat). Slice the onion in to thin rings and add it to pan. You can try other kinds of onion, but I like the sweetness from vidalia. Dice the fennel bulb (not the stems) and add it to the pan with the onion. Add garlic cloves, salt, and pepper. Saute 45-60 minutes on low/medium heat, stirring every 8-10 minutes while the onions caramelize. Turn down the heat if it begins to brown too quickly.

While the mixture cooks, cut your tomatoes in to halves or quarters. I did attempt to fire-roast mine since I have a gas stove, but after about finishing 3-4 tomatoes I decided it wasn’t worth my time. I used campari tomatoes. I’m planning to try this with roma and cherry tomatoes next time. Let me know if you try another kind!

Once your mixture has caramelized, add the tomatoes, vinegar, sugar, and tomato juice to the pan. Bring everything to a boil, then turn the heat down to simmer until it thickens. This should take 45-60 minutes, stirring occasionally.

Voila! You now have an awesome tomato and fennel jam that fills a regular mason jar. Can you believe all of those veggies fit in one jar?

Please share any comments, suggestions, or reviews of this recipe!

Tomato + Fennel Jam Recipe

Tomato + Fennel Jam Recipe

Tomato + Fennel Jam Recipe

Tomato + Fennel Jam Recipe

Tomato + Fennel Jam Recipe

Tomato + Fennel Jam Recipe

Introducing Ashley // MMD Contributor

I’m so excited to introduce you to my BFF (and favorite travel/adventure buddy) – Ashley! She will be sharing posts on some of her interests, like cooking and staying fit. Ashley has been a huge inspiration to me (also, isn’t she the prettiest!?) and I’m excited for her to share some of her favorite recipes and fitness challenges!

Meet-Ashley-MMD-Contributor

I am a food addict. I’m actually eating right now as I type this at 12:52 am. It’s an apple though. With maple almond butter. Healthy, right? I figured it was better than the three peanut butter cups I had before it.  I’m Ashley. Misty is my BFF. I’m honored that she asked me to guest post for MMD. It’s hard to decide what things are the most important to share with you, but here’s what I’ve got:

  • I pick up everything with my toes. Everything. The other day, I picked up a slice of cucumber that rolled off my salad with my toes.
  • I began fostering kittens for the Maryland SPCA this year. It’s one of the most rewarding and challenging experiences of my life.
  • Cheese is my biggest weakness. Or chocolate. No, cheese. Dang it, I want another peanut butter cup.
  • I’m training for a half marathon next month in San Francisco. I use the term “training” loosely, as I’m really just occasionally walking or jogging and I’m going to do it regardless of how well I train. I will probably also regret that decision.
  • When I was 21, I resolved to travel to at least one new place each year. I’ve been to multiple countries in Europe and am planning a trip to Australia next year with Misty.
  • Hozier is my current obsession. Have you heard his music? If not, I highly recommend listening to “Take Me to Church” at the very least.
  • Maybe I have two obsessions right now. Have you played HearthStone? It’s an addicting online game to which I’ve devoted many hours. I also enjoy Last Night on Earth, Settlers of Catan, and many other board games.
  • Every time I have played “Two Truths and a Lie” with new people, one of my truths was that I was born with a tooth.
  • I dip my fries in mayonnaise. Everyone should dip their fries in mayonnaise.
  • I like making bulleted lists.

I’m looking forward to sharing my thoughts and experiences with you. I love to talk – especially about food. I already have a few recipes I plan to share in the coming months. Those things seem more interesting than knowing that: I’m about to be 30, I’ve lived in Columbia, MD since I was 11, and I’m a Business Manager at a marketing company. I’m fortunate to be where I am in life and I’m looking forward to sharing a part of my journey with you.