Best 3 Balsamic Cherry Tomato Onion Conserve Recipes

PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM

Steps:

• Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Steps:

• Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
• Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.

TOMATO CARAMELIZED ONION CONSERVES

Steps:

• In a large pan heat the butter and oil. Add onion, garlic, salt and sugar cook over medium-low heat till golden brown about 20-30 minutes.
• Add tomatoes bring to a boil then reduce heat to simmer for 15 minutes. Softening the tomatoes and reduce the liquid. Add remaining ingredients bring back up to a boil then remove from heat.
• Ladle into sterilized jars leaving ¼ inch head space. Wipe rims and adjust lids. Process the jars for 5 minutes.
• Remove from canner and let cool.