2 tablespoons Grassland Butter
1 white onion (thinly sliced)
1 pound cherry tomatoes
¼ cup brown sugar
1 teaspoon salt
2 tablespoons water
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
On stovetop, melt Grassland butter in a skillet.
Once melted, add the onions, and sauté until a golden color is reached.
Add water, cherry tomatoes, brown sugar, salt, vinegar, and lemon juice to the skillet. Cover and simmer until the tomatoes have burst.
Using a spatula, lightly press down on the tomatoes to break them up. The skins should start to separate; you can leave them in, or remove. (We like to leave them!)
Simmer the blend until the sauce has thickened. Let cool.
Once cool, add the mixture to a food processor and blend until smooth.
Once smooth, serve with crackers, your favorite toast, or anything you can get your hands on.
Please refrigerate after use.
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