Balsamic Tomato Jam

• 2 tbsp extra virgin olive oil
• ½ c red onion, thinly sliced
• Kosher salt and freshly ground pepper, to taste
• 1 pt cherry tomatoes, halved
• 3 tbsp balsamic vinegar
• 1 tbsp brown sugar

Heat 2 tbsp oil in a medium sauce pan over medium heat. Add onions, season with salt and pepper and sauté until softened, about 7-10 minutes. Add tomatoes, vinegar and sugar and stir to combine. Bring to a simmer and cook 30 minutes until thickened and reduced slightly.