Best Balsamic Cherry Tomato Onion Conserve Recipes

BALSAMIC CHERRY TOMATO ONION CONSERVE

Balsamic Cherry Tomato Onion Conserve image

I planted my very first garden this year and hoping for a bounty to emerge so I can make some "canned" goods. This recipe make 5 half-pints which I think is a manageable amount. From "Better Homes and Gardens - Can It!"

Provided by threeovens

Categories Onions

Time 20m

Yield 5 half-pints, 40 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 lbs sweet onions, quartered and thinly sliced
2 teaspoons sea salt
1 teaspoon sugar
2 pints cherry tomatoes, halved
3/4 cup honey
1/4 cup balsamic vinegar
1/2 teaspoon fresh ground black pepper

Steps:

Heat butter and oil in a large skillet over medium-low heat until butter melts; add onion, salt, and sugar and cook, covered, until onions are tender, about 13 to 15 minutes, stirring occasionally.
Uncover, turn heat up to medium high, and cook and stir until onions are a deep golden brown, about 3 to 5 minutes.
Stir in the cherry tomatoes and honey; bring to a boil, then turn heat down to medium-high and boil until tomatoes are soft, about 5 minutes, stirring frequently.
Remove from heat and stir in balsamic vinegar and season with pepper.
Ladle mixture into hot, sterilized jars, leavin 1/4-inch headspace.
Wipe jar rims and apply lids.
Process jars in a boiling water canner for 5 minutes (begin timing once water returns to a boil); remove jars and cool on wire racks.

PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM

Pan-Roasted Tomatoes with Quick Balsamic Jam image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound heirloom cherry tomatoes
1/2 cup diced red onion (1/4-inch dice)
1/2 cup balsamic vinegar
1/2 teaspoon confectioners' sugar
1 tablespoon flaky sea salt, such as Maldon
Extra-virgin olive oil, for drizzling
2 tablespoons thinly sliced fresh basil

Steps:

Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.

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