This is a new canning recipe and it turned out to be one that I really like. I have a lot of cherry tomatoes more than we can ever eat, so this is going to be a good way to preserve them. A great way to serve this is put the conserve in a bowl then the bowl on a platter with sliced baguette slices, different cheeses and cured meats or baguette slices topped with goat cheese and top with the conserve. It's delicious with the goat cheese, that's how I've eaten it. This is a quick appetizer when friends show up or something to put together to watch football.
2 tablespoons of butter
2 tablespoons of olive oil
2 pounds sweet onions, quartered and thinly sliced
2 teaspoons sea salt
1 teaspoon sugar
4 cups of cherry tomatoes, halved
3/4cup honey
1/4 cup balsamic vinegar
1/2 teaspoon freshly ground pepper
In a large pot heat butter and oil over medium-low heat until butter is melted. Stir in onion, salt and sugar. Cook covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium-high het for 3 to 5 minutes more or until onions are deep golden brown, stirring frequently.
Stir in cherry tomatoes and honey. Bring to boiling over high heat; reduce heat to medium-high. Cook, uncovered about 5 minutes or just until tomatoes are softened, stirring frequently. Remove from heat. Stir in balsamic vinegar and pepper.
Ladle hot mixture into hot sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half pints.
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