Pan Roasted Tomato and Caramelized Onion Spread

16 servings
Yield 32

1 red onion, sliced thin
1 pounds cherry tomatoes, halved
.5 tablespoon honey
1 tablespoons balsamic vinegar
1 pinch salt
1 pinch pepper
1 pinch of red pepper flakes (optional)

In a large pan, heat the oil over medium heat.
Add the onions and season with salt and pepper. Stir every few minutes and cook until volume is reduced by half (about 12 Minutes).
Add tomatoes and cook for five minutes and continue to stir every few minutes.
Add balsamic and honey and cook down for 2 – 4 minutes until it thickens and it can glaze the back side of a spoon

Author: Chef Allan Arkin

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