Tomato Caramelized Onion Conserves Food

CARAMELIZED ONION & TOMATO PIZZA

Steps:

• Cook onions in butter in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Cool completely.
• Heat oven to 450ºF. Press Perfect Parmesan Pizza Dough onto bottom of 15x10-1-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions, cheese and tomatoes. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
• Tear basil; sprinkle over pizza.

FRESH TOMATO AND CARAMELIZED ONION JAM RECIPE

Steps:

• Melt butter in a 3-quart stainless-steel saucepan or saucier or a 4- or 5-quart enameled Dutch oven over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
• Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to an airtight container and store in refrigerator for up to 2 weeks.

TOMATO, CARAMELIZED ONION, AND STILTON PIZZA

Steps:

• Caramelize onion by melting 3 tablespoons butter in a saute pan over medium heat. Add onion. Cook for 15to 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

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 & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

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.