Balsamic Cherry Tomato Caramelized Onion Conserve

For some reason of all my tomato plants the most productive one was a volunteer heirloom Black Pearl Cherry Tomato plant that insisted on taking over a middle raised garden bed. No complaints this is my favorite Cherry Tomato! It’s sweet and not overly “tomatoey” in flavor. We eat them like candy.

However, in the early autumn days this plant decided to become an over over achiever giving us a huge bowl of cherry tomatoes.

I decided to use them up so they wouldn’t go to waste by making Balsamic Cherry Tomato Caramelized Onion Conserve.

Ingredients:

  • 2 tbsp real butter
  • 2 tbsp olive oil
  • 2 pounds of sweet onions quartered and thinly sliced
  • 2 tsp salt
  • 1 tsp sugar
  • 2 pints of cherry tomatoes cleaned and sliced in half
  • 3/4 cup of honey
  • 1/4 cup of Balsamic vinager
  • 1 tsp of dark rum (I used flavoring)
  • 1/2 tsp freshly ground black pepper

Directions:

  1. In a large pot, heat butter and oil over medium low heat until the butter melts. Add onions, salt, and sugar. Cook covered for 13 to 15 min or until onions are tender, stirring occasionally.
  2. Uncover and cook and stir over medium high heat until the onions are a golden brown but do not burn!
  3. Stir in cherry tomatoes and honey into the onion mixture.
  4. Bring to a boil over high heat, stirring continuously.
  5. Reduce heat to a medium high and boil until tomatoes are starting to soften. Stir continuously as to not scorch.
  6. Remove from heat. Stir in Balsamic vinager, rum, and pepper until well mixed.
  7. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4in headspace.
  8. Wipe jars, place lids, adjust rings.
  9. Process filled jars in a water bath or steam canner. Start timing when your canner is at a full boil or your temperature Guage on the steam canner indicates per instructions. Process jars for 10 min.
  10. Remove jars from canner & cool until sealed. Place any unsealed jars in the refrigerator.
  11. Makes about 5-6 halfpints.

Until next time, Enjoy.

Mrs. Kay Rice

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