250 g red onion - peeled, diced into a deep copper pan with a small amount of grape seed oil. Cook until they start going see-through.
1kg mini tomatoes, washed, halved, bad bits cut off, into the pan with onions.
5 cloves of garlic, cleaned and roughly chopped, added to the pan, cooked down a bit.
2 teaspoons of salt, 100g of brown sugar, 100ml of thin balsamic vinegar added later and the whole thing boiled until liquids mostly evaporate and the mass turns sticky.
Carefully ladled into a steam/oven-sterilised glass jar, filled to the brim and closed while still hot so it vacuum-seals itself before letting fully cool down.
Store in dark and cool, eat on bread, on rice, in meat dishes as seasoning or side-condiment.
(Optional step for spice lovers is to fry a bunch of chilli in a separate pan before adding it to the mix for the long boil. Other types of tomatoes and onions and oil and vinegar and sugar and peppers also OK to use. Just taste and see what works or what needs adjusting.)
And all of that happened because our tomato plants decided that 10kg of fruit in the space of 3 weeks is just about the correct amount of production.
Cheers,
Hedi
