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.

Grassland Butter Oyster Mushroom Sauce Over Spinach Gnocchi Butter Rum Soother

Click one of these days for more great Grassland recipes.