Vidalia Onion and Tomato Conserve

[et_pb_section fb_built=”1″ _builder_version=”4.2″][et_pb_row _builder_version=”4.2″][et_pb_column type=”4_4″ _builder_version=”4.2″][et_pb_text _builder_version=”4.2″ hover_enabled=”0″ ol_font=”||||||||”]Vidalia Onion and Tomato Conserve

Prep: 30 mins

Cook: 20 mins

Serving: makes 4 half-pint jars

 

Ingredients:

2 tablespoons of butter

2 tablespoons of olive oil

2 pounds Vidalia sweet onions, quartered and thinly sliced

2 teaspoons of salt

1 teaspoon sugar

4 cups of cherry tomatoes, halved

¾ cup of honey

¼ cup balsamic vinegar 

½ teaspoon freshly ground pepper

Instructions

  1. In a large skillet, heat butter and olive oil over medium heat until butter is melted.  Add thinly sliced onions and mix.  Sprinkle with sugar and salt and mix again.  Cook uncovered, for approximately 15 minutes, until onions are tender, stirring occasionally.  Turn up the heat to medium-high and cook uncovered for 5 minutes, until onions are deep golden brown.  Stir frequently.
  2. Stir in the cherry tomatoes and honey.  Turn the heat up to high and bring mixture to a low boil.  Reduce heat and let simmer uncovered for 5 minutes, stirring frequently.  Remove from heat.  Stir in balsamic vinegar and pepper.
  3. Ladle in clean jars.  At this point, they can be processed or canned in a hot water bath for 5 minutes.  To can, make sure jars are sterilized and sealed with new lids.  Fill jars, leaving a ¼ inch headspace.  Place closed jars in a hot water bath and let sit in boiling water for 5 minutes.  Remove jars and place them on a kitchen towel to cool.
  4. If not canning, let cool in jars and store in the refrigerator.

This onion and tomato conserve is delicious on toasted baguettes.  Add to a cheese and meat tray or as a topping on sandwiches.   It also makes a great hostess gift![/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

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