• 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 heat 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.

  • 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.

  • Add the balsamic or red wine vinegar. Cook and stir for 1 minute more. Remove from heat. Let mixture cool slightly, then serve. Makes 2 cups (sixteen 2-tablepoon servings).


Up to 2 days ahead, prepare conserve. Cool slightly, then transfer to an airtight container. Store in the refrigerator up to 2 days. Before serving, let conserve stand at room temperature for 30 minutes.