Balsamic Cherry Tomato and Caramelized Onion Conserve
Prep: 30 minutes
Cook: 21 minutes
Process: 5 minutes
Yield: 5 half-pints (8-ounce) jars
- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 pounds sweet onions (Vidalia or Walla Walla), quartered and thinly sliced
- 1 tablespoon kosher salt or 2 teaspoons table salt
- 1 teaspoon sugar
- 4 cups cherry tomatoes, halved
- ¾ cup honey
- ¼ cup balsamic vinegar
- 1 teaspoon freshly ground black pepper
In an extra-large skillet, heat butter and oil over medium heat until butter is melted. Stir in onions, salt and sugar. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium high-heat for 3 to 5 minutes more or until onions are deep golden brown, stirring frequently.
Stir in cherry tomatoes and honey. Bring to a boil over high heat; reduce heat to medium-high. Cook, uncovered, about 5 minutes or just until tomatoes are softened, stirring frequently. Remove from heat. Stir in balsamic vinegar and pepper.
Ladle hot mixture into hot sterilized half-pint (8-ounce) canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes. Start timing when water returns to a rolling boil. Remove jars from canner, and let cool for 24 hours before moving.
From Better Homes and Garden.
Source: Better Homes and Gardens Special Interests, 2014.