Caramelized Onions and Cherry Tomato Canning Recipe

Caramelized Onions and Cherry Tomato Canning Recipe

This recipe makes a wonderful base for roast. I love canning it so I can easily make roast (1/2 pint of this recipe, 1 cup broth, and any added veggies).

Ingredients:

2 tbl olive oil
2 pound onions (of your choice) quartered and sliced
1 tbl sugar
4 cups halved cherry tomatoes (measure AFTER halving)
3/4 cup honey
1/3 cup balsamic vinegar
1/2 tsp black pepper

Instructions:

1. Heat olive oil and add onion and sugar. Turn heat to low and cook with lid on for 15 minutes.
2. Uncover and turn up heat to medium-high. Continue cooking until the onions are the consistency you like. (The more you cook them, the less jar space you will need. I filled 5 1/2 pint jars in the video, but it can fill up to 8).
3. Add the cherry tomatoes and honey and stir well. Turn heat to medium and cook until tomatoes are soft and you have bubbly liquid.
4. Fill tomato mixture into sterilized and hot 1/2 pint jars. Get air bubbles out by running a knife around the edge. Jars should have 1/4" headspace. Clean the tops of the jars off with a warm paper towel and put lid on (only finger tight!)
5. Put into preheated canner on a canning rack. Once it is boiling with lid on, cook for 10 minutes (adjust for altitude). Turn off heat and leave lid on for 5 minutes.
6. Put jars on a cloth on your counter. Do not touch for 24 hours. Check that the jars sealed by pressing the button. If the button is not down, put in fridge and use soon. If the button was not down, but stays down, it still should be put in the fridge.
7. Take the ring lids off of the jar (or on very loosely). If the food was contaminated, the top will pop off so you know you shouldn't eat it. If you leave the rings on, it could pop and create a false seal.

Use this recipe however you want, but I LOVE it with roast. I sear my roast, put it in the crockpot, pour this on top with 1 cup broth and add veggies.

Enjoy!

**IMPORTANT - Educate yourself on ALL safety procedures for canning to avoid botulism and food poisoning. Canning is a wonderful hobby, but it is important that you know what to do. Plenty of sources online!

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