Tomato Caramelized Onion Conserves Recipes

LINGUINE WITH CARAMELIZED ONIONS AND ANGRY TOMATO SAUCE

Steps:

• Fill large pot with 5 quarts water; heat to boiling over high heat.
• Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. When butter stops sizzling, add onion and cook 15 minutes, stirring occasionally, until onion is soft and golden brown. Scatter in pancetta and cook 5 minutes longer or until brown and crisp. Add garlic and cook about 30 seconds or until fragrant.
• Use spatula to clear a spot in center of skillet. Add tomato paste and smear it on skillet bottom. Immediately scrape tomato paste off skillet. Paste should become even darker red, maybe even browned. If not, repeat until you see a color change. Stir tomato paste into onion mixture.
• Add sun-dried tomatoes and crushed tomatoes to skillet. Scrape bottom of skillet to dislodge any stuck bits. Stir in oregano and red pepper. Heat to a simmer and reduce heat to low, stirring occasionally, while you prepare pasta.
• When water in pot oven is boiling, add salt if desired. When water returns to a boil, add linguine. Stir immediately to make sure it doesn't stick to itself or pan. Boil linguine 8 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• Return linguine to pot and stir in sauce. Cook over medium heat 2 minutes, stirring occasionally, until sauce thickens slightly. Sprinkle with cheese; stir to combine. Serve with additional cheese if desired.

BALSAMIC CHERRY TOMATO ONION CONSERVE

Steps:

• 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.

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.