Balsamic Cherry Tomato Onion Conserve

"I planted my very first garden this year and hoping for a bounty to emerge so I can make some "canned" goods. This recipe make 5 half-pints which I think is a manageable amount. From "Better Homes and Gardens - Can It!""
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
5 half-pints




  • 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.

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  1. gailanng
    I'm envious about your access to really good tomatoes. The bitterness, I'm sure will fade... ;-) Exceptional conserve!


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