Tropea Onion & Sun-dried Tomato Jam
A rich, sweet-savoury Italian jam: sweet Tropea onions, Mazza crushed tomatoes, and sun-dried tomatoes folded in at the end — ideal on cheese boards, crostini, bruschetta, or with grilled meats.
Related Mazza Products
Mazza Chef Tips:
“Add the sun-dried tomatoes right at the end so they keep their chew. This also works well as a filling for savoury tarts or on bruschetta.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
This sweet-savoury jam pairs beautifully with wines that have complementary richness and a touch of residual sweetness.
Recommended: Gewurztraminer Alto Adige DOC — its aromatic intensity and hint of sweetness mirror the jam's complex flavour profile.
Alternatives: Moscato d'Asti DOCG, Passito di Pantelleria DOC
Ingredients
- 160g Tropea onions (or other sweet red onions)
- 240g sugar
- 10g butter
- 15ml water
- Pectin (optional, if needed for set)
Equipment Needed
Heavy-bottomed saucepan, Wooden spoon, Sharp knife and cutting board, Sterilized jars or vacuum bags, Cold plate (for set test)
Method
- 1.
Prepare the onions: Peel and trim the Tropea onions, then slice them into fine julienne strips. Drain the sun-dried tomatoes from their oil and roughly chop them. Set both aside.
Chef Tip: Tropea onions are prized for their natural sweetness and low acidity — if unavailable, any mild red onion works well. - 2.
Cook the jam base: In a heavy-bottomed saucepan, combine the julienned onions, sugar, Mazza Crushed Tomatoes, butter, and water. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce the heat slightly and continue to boil gently for about 20 minutes, stirring regularly to prevent sticking. The mixture should thicken and become glossy and jammy.
Chef Tip: Keep stirring throughout cooking — the high sugar content means it can catch on the bottom quickly. - 3.
Test the consistency: To check the set, drop a small spoonful onto a cold plate. If it wrinkles when pushed with a finger after a minute, it is ready. If the jam is still too loose, stir in a small amount of pectin and boil for another 2-3 minutes.
- 4.
Add the sun-dried tomatoes: Remove the saucepan from the heat and fold in the chopped sun-dried tomatoes. Stir gently to distribute them evenly throughout the jam without breaking them down — they should add texture and concentrated flavour.
- 5.
Store: Pour the hot jam into sterilized jars and seal immediately for shelf storage using a bain-marie sterilization method. Alternatively, transfer to vacuum bags and store in the fridge for up to 3 weeks. Serve at room temperature alongside aged cheeses, on crostini with ricotta, or as a glaze for grilled meats.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per ~500g
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