Tomato and Two Onion Relish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Makes a great sandwich spread or condiment for fish or meat. In summertime, when tomatoes are plentiful, substitute fresh tomatoes (heirloom variety are good!) from the garden or farmers' market. Ingredients:
1/4 cup extra virgin olive oil |
1 cup onion, diced (walla walla is good, as is vidalia) |
1/2 cup diced leek, cleaned well, white part only |
1/4 cup re-hydrated sun-dried tomato, pureed |
3 1/2 cups diced tomatoes (canned okay-drained and liquid reserved) |
1 tablespoon balsamic vinegar (dark or white) |
1 teaspoon salt |
2 tablespoons brown sugar |
Directions:
1. Saute the yellow onions in oil until very soft and caramelized. Add leeks, and sauté until soft.
2. Add the reserved tomato liquid (but NOT the tomatoes) and the pureed sun dried tomato paste to the caramelized onions and deglaze the pan. (If using fresh tomatoes, add about 1/2 cup water.).
3. Reduce mixture until almost dry. Remove from heat.
4. Cool onion mixture then add the diced tomatoes, balsamic vinegar, salt, and brown sugar.
5. Keep refrigerated. Use within two weeks.
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