Sep 2, 2017


© 2017 All rights reserved by Norman Van Aken

Yield: 2 Cups

1 Tablespoon of pure olive oil

1 Tablespoon of unsalted butter

1 Cup sweet onion, peeled and chopped medium

¼ Cup sugar

1/3 Cup balsamic vinegar

6 medium tomatoes, peeled, seeded and chopped

1 fresh vanilla bean, split

½ teaspoon kosher salt

Pinch of black pepper

Heat a medium saucepan on medium high heat and add in the olive oil and butter. Sauté in the onion until beginning to brown. Add some sugar to caramelize, then add balsamic vinegar and reduce to a syrupy consistency. Add the tomatoes and vanilla bean. Cook until tomatoes are quite soft. Set aside.

For the caramel:

¾ Cup sugar

¼ Cup water

Combine the sugar and water in a small saucepan over medium heat.  Let it cook until it reaches an amber color.  (About 15-20 minutes)

To Finish:

Pour the caramel over the tomatoes and vanilla and cook to consistency. Remove the vanilla bean and discard. Chill and reserve.