Last weekend we helped our friends ''eat'' catering do a 180 person wedding in north ann arbor on a beautiful farm property (horse, barn cats & tire swing included). They had a crostini with a very simple tomato and onion "jam" i will now attempt to replicate. This recipe can be stored in the refrigerator and eaten within two weeks or canned and stored through the winter.
3 pints cherry tomatoes, halved
2 large spanish or vidalia onions, rough chop
3/4 cup sugar
1 1/2 cup vinegar (you can experiment here- i use apple cider vin)
splash of olive oil
1/2 teaspoon salt
1) sauteed the onions in oil until caramelized
2) add the rest of the ingredients and stir thoroughly
3) bring the mixture to a low boil and turn the heat down to a simmer
4) let simmer for 1.5-2 hours or until it reaches your desired consistency
5) let cool and either enjoy that week or can it for later
suggestions: serve with seared salmon, steak or chicken / eat on toast with cream cheese or goat cheese / use on a BLT in winter months
