Balsamic Cherry Tomato Onion Conserve

1. 1

   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.

2. 2

   Uncover, turn heat up to medium high, and cook and stir until onions are a deep golden brown, about 3 to 5 minutes.

3. 3

   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.

4. 4

   Remove from heat and stir in balsamic vinegar and season with pepper.

5. 5

   Ladle mixture into hot, sterilized jars, leavin 1/4-inch headspace.

6. 6

   Wipe jar rims and apply lids.

7. 7

   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.

* Per serving · 4 servings · Values may vary.