1/4 c. red wine vinegar
2 (10 oz.) containers pear onions, peeled
2 tbsp. olive oil
1 tbsp. tomato paste
1 tsp. sugar
1/4 c. oil-packed dried tomatoes, thinly sliced
1 tbsp. parsley, chopped
1/2 tsp. dried thyme leaves

In a 3 quart saucepan over medium heat, in hot oil cook onions until golden. Add tomato paste, sugar, vinegar, thyme and 1/4 cup water; heat to boiling. Reduce heat to low, cover and simmer 20 to 25 minutes until onions are tender, stirring. Remove from heat, stir in dried tomatoes and parsley. Serve relish at room temperature. Makes 2 1/2 cups.