Appalachian Tomato Marmalade


  • 1 TBSP olive oil
  • 1 medium sweet onion, peeled and finely chopped
  • 5 large fresh tomatoes, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp fennel seeds, toasted
  • 1/4 tsp black pepper


  1. Preheat the oven to 400 degrees F.
  2. Heat the oil over medium-high heat in a large oven-proof saucepan. Saute the onions until tender and slightly brown, about 10 minutes. Add the tomatoes, garlic, salt, seeds, and pepper. Stir well.
  3. Cover and bake 45 minutes until thick and bubbly, stirring occasionally.
  4. Serve warm, at room temperature, or cold.

Yield: 2 cups