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Tomato Marmalade

  • Yield: A generous 2 cups


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup julienned yellow onion
  • 6 large Italian Roma tomatoes, quartered
  • 1 tablespoon tomato paste
  • 1/2 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon orange zest
  • 1/2 to 1 cup fresh orange juice, from 1 to 2 oranges
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • Salt and fresh ground black pepper


  • In a saute pan, heat the olive over medium high heat oil. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature.