Our friend Yale the analyst is visiting right now with his wife, Rita, and he asked if we couldn’t make a tomato marmalade, one to spoon over sourdough toast, pair with a thick slice of fresh tomato, to use as a relish for roasted vegetables, meats, poultry or fish. We set out immediately and came up with this mildly tangy, slightly sweet, savory marmalade. For our first effort, we used giant yellow Ananas tomatoes, but are now preparing the same relish with giant red Beefsteak tomatoes as well as Green Zebra, for a trio of colorful condiments. And here it is!    

 SAVORY TOMATO MARMALADE 

2 tablespoons extra-virgin olive oil

1 small onion, cubed

2 plump moist garlic cloves, peeled, halved, green germ removed and minced

1/2 teaspoon fine sea salt

2 pounds (1 kg) garden-fresh tomatoes, cored, peeled, and cubed

1 tablespoon tomato vinegar, sherry wine vinegar, or  balsamic vinegar

2 tablespoons sugar

Ground chili pepper to taste (optional)

In a saucepan, sweat the garlic, onion, oil and salt. Add the tomatoes, vinegar, and the sugar. Simmer, uncovered, for 15 minutes. Strain through a sieve, reserving the juices. Return the juices to the saucepan and reduce over high heat until thick and syrupy, 3 to 4 minutes. Transfer the tomatoes to a bowl.Pour the syrup over the tomatoes. Stir. Taste for seasoning. Add chile peppers, if using. (Store in an airtight container in the refrigerator for up to 3 days.)   

1 1/2 cups (375 ml) marmalade