Best Tomato Conserve Recipes
BALSAMIC CHERRY TOMATO ONION CONSERVE
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
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.
TOMATO CONSERVE
This recipe was presented at the 7th Annual Kohler Food & Wine Experience in Kohler, Wisconsin by Chef Ryan Anderson. Chef Anderson served this conserve with his Wisconsin Raclette Cheese Honey Truffle Pasty (I've posted my variation here at Recipezaar under Raclette, Honey, and Mushroom Pastries recipe #263143). This was a wonderful holiday appetizer with the flavors of Christmas spices!
Provided by Paula
Categories Chutneys
Time 1h
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine the tomatoes, sugar, oranges, cinnamon, and cloves in a heavy-bottom pot and bring to a simmer.
- Cook for 25 minutes and strain the tomatoes, reserving the juices.
- Return the juices to the pan and simmer 10-15 more minutes to reduce and concentrate their flavor.
- Combine the tomatoes and the juices and allow to cool to room temperature.
TOMATO-AND-HERB CONSERVE
Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta or crostini with goat cheese.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
- In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.
TOMATO CONSERVE
Make and share this Tomato Conserve recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 1h20m
Yield 8 Eight ounce jars
Number Of Ingredients 4
Steps:
- Cook tomatoes 45 minutes.
- Add sugar, lemon, and ginger.
- Cook until thick and smooth.
- Pour into sterilized jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 10 minutes.
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