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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter and oil in a very large skillet over medium-low heat until butter melts. Add onions, salt and sugar. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until deep golden brown.
Stir the cherry tomatoes and honey into the onion mixture. Bring to boiling over high heat. Reduce heat to medium-high and boil for 5 minutes or until tomatoes are just softened, stirring frequently. Remove from heat. Stir in vinegar and pepper.
Ladle hot mixture into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.