Tomato Caramelized Onion Conserves Recipes
FRESH TOMATO AND CARAMELIZED ONION JAM RECIPE
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Jam / Jelly
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59 kcal, Carbohydrate 13 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 88 mg, Sugar 11 g, Fat 1 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
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.
CARAMELIZED ONION JAM
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.
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BALSAMIC CHERRY TOMATO CARAMELIZED ONION CONSERVE
From sbcanning.com
Ratings 8Servings 40Cuisine AmericanCategory Appetizer
- Prepare 8 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- In a large skillet or enameled dutch oven add oil, onions, and sugar. Cook covered for 13 to 15 minutes on low heat, stirring occasionally until onions are tender.
- On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
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- Heat the oil in a saute pan over medium until shimmering. Add the onions and tomatoes and stir to mix. When the tomatoes begin to bubble, reduce heat to medium-low and cover. Let cook for 30 minutes, stirring every 10 minutes.
- Uncover, add the butter, sugar and a big pinch or two of salt and continue cooking for 30 minutes, stirring often. The mixture is done when the tomato sauce has darkened (but not burned) and sticks slightly to the pan. When you pull a spatula through it, it leaves a clean trail behind it.
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