Onion Tomato Jam

Slice the onions into long slivers then salt all of them (doesn’t have to be perfect)

Slice garlic and cut tomatoes in half

Place the onions in a large pot set over medium-low heat

This will take a long time, just know that but cook the onions for 45 minutes to 60 minutes

Stir the onions every 5ish minutes to get all onions to break down and caramelize. If the bottom of the pot gets too dark and almost burns, quickly add ¼ cup of the beef stock and scrape the bottom of the pan, this is called deglazing the pan

At about 30 minutes in when the onions are translucent and floppy, add all the garlic in

Continue to cook until the onions are a deep brown color and are very sweet.

Place the onions to the side and in the same pot, add a tablespoon of oil to the pot, then allow the oil to heat.

Once the oil in the pot is hot, throw in all the tomatoes and roast them until they are cooked through

Once tomatoes are roasted, add back the onion. 

If you have not used all the beef stock, add the rest of it.

Smash the tomatoes because I did and it makes it more of a spreadable condiment because there aren't massive pieces of tomato. 

Allow the rest of the beef stock to reduce until there is very minimal liquid left in the pot. At this point, the onion tomato condiment is done!

Place into a mason jar and store in the fridge for up to 2 months!