Add tomatoes and slice onion to a deep sheet pan lined with foil, toss with evo and season with salt and cook at 450 until tomatos are wrinkled and onions are starting to lightly caramelize and juices are released from both, about 15 to 20 minutes (do not over cook the tomatoes)
Add tomatoes and onion to a blender and pulse 2 to three times
Add to a sauce pot and add brown and white sugar, balsamic vinn and lemon and reduce on medium until jam like, taste for season. (do not let it burn so keep on it) took me about an hour or less.
Add to a small container and let cool for service or cover and store.
