Tomato Caramelized Onion Conserves Recipes

FRESH TOMATO AND CARAMELIZED ONION JAM RECIPE

Steps:

• Melt butter in a 3-quart stainless-steel saucepan or saucier or a 4- or 5-quart enameled Dutch oven over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
• Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to an airtight container and store in refrigerator for up to 2 weeks.

TOMATO CARAMELIZED ONION CONSERVES

Steps:

• In a large pan heat the butter and oil. Add onion, garlic, salt and sugar cook over medium-low heat till golden brown about 20-30 minutes.
• Add tomatoes bring to a boil then reduce heat to simmer for 15 minutes. Softening the tomatoes and reduce the liquid. Add remaining ingredients bring back up to a boil then remove from heat.
• Ladle into sterilized jars leaving ¼ inch head space. Wipe rims and adjust lids. Process the jars for 5 minutes.
• Remove from canner and let cool.

BALSAMIC CHERRY TOMATO ONION CONSERVE

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.