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.

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.

CARAMELIZED ONION JAM

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.