Sweet-and-sour onion marinade & relish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet onions -- sliced into |
| Rounds | ||
| 2 | Cloves garlic -- minced | |
| 1 | teaspoon | Unsalted butter |
| 2½ | tablespoon | Balsamic vinegar |
| ½ | teaspoon | Salt |
| pinch | Freshly ground black pepper | |
| 5 | Whole plum tomatoes | |
| ½ | cup | Basil leaves -- loosely |
| Packed | ||
| ¼ | cup | Low sodium chicken broth -- |
| Defatted | ||
Directions
In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1¾ cups water; bring to a boil over high heat. Reduce heat to medium-low; simmer until most liquid has evaporated, about 45 minutes. continue to cook, stirring often, until onions are carmelized, about 15 minuts more. Cut 3 tomatoes into thin wedges; add to onions and cook, stirring occassionally, until tomatoes soften but retain their shape, 5 to 10 minutes. Set aside. This is the relish. Quarter remaining tomatoes; puree in food processor with basil. Strain. Return to food processor; add stock and half the relish; puree. This is the marinade. Serve relish warm or at room temperature.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500