Categories: chutney, pickles, relish

Ingredients

• 1/4 cup boiling water
• 2 Tbsp. snipped dried tomatoes (not oil packed)
• 1 Tbsp. margarine or butter
• 2 small onions, thinly sliced and separated into rings (1 cup)
• 2 tsp. brown sugar
• 1 lb. Roma or plum tomatoes, chopped (2 1/2 cups)
• 1 large pear, peeled, cored, and chopped (1 cup)
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 2 Tbsp. balsamic vinegar or red wine vinegar

Directions

1. In a small bowl pour boiling water over dried tomatoes; let stand. In a medium saucepan, melt margarine or butter. Add onions. Cook, covered, over medium-low hest for 10 to 12 minutes or until onions are tender. Uncover, add brown sugar, Cook and stir over medium-high heat for 4 to 5 minutes more.
2. Add undrained dried tomatoes, Roma tomatoes, pear, salt and pepper to onions in saucepan. Cook, covered, for 10 minutes. Uncover and cook 5 minutes more or until most of the liquid has evaporated.
3. Add the balsamic or red wine vinegar. Cook and stir for 1 minute more. Remove from heat. Let mixture cool slightly. Place in airtight container; store in refrigerator up to 2 days. let conserve stand at room temperature for 30 minutes before serving.

4. makes 2 cups

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