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Ingredients
- 1 1/2 lb cherry tomatoes
- 3 cups chopped yellow onions (about 2 medium onions)
- 2 garlic cloves, minced
- 3 Tbsp salted butter
- 1/2 cup packed light brown sugar
- 1 1/2 cups white vinegar
- 1/4 cup yellow mustard
- 2 Tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1 tsp black pepper
Details
Servings 1
Preparation time 20mins
Cooking time 75mins
Preparation
Step 1
Heat a large (12-inch) cast-iron skillet over medium-high. Add cherry tomatoes and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minutes. Stir in brown sugar.
Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire sauce, salt, and pepper; reduce heat to medium-low, and cook until tomatoes break down and mixture is slightly thickened, about 45 minutes. Remove from heat; carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape); process on high until almost smooth, about 1 minute. Cool completely, about 30 minutes. Store in an airtight container in refrigerator up to 2 weeks.
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