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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great accompaniment for orange roughy or halibut. Ingredients:
1 tablespoon olive oil |
16 pearl onions, peeled and halved |
salt |
fresh ground pepper |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, juice included |
4 fluid ounces dry white wine |
1 teaspoon balsamic vinegar |
1 teaspoon dried basil |
Directions:
1. In a large nonstick skillet, heat olive oil over medium heat.
2. Add onions and cook until onions are soft and golden, about 8 to 10 minutes, seasoning to taste with salt and pepper.
3. Drain the tomatoes and add the juice, white wine, balsamic vinegar, and dried basil to the skillet.
4. Reduce heat to simmer, partially cover, and cook for 15 minutes, stirring occasionally.
5. Coarsely chop tomatoes and set aside.
6. Stir in reserved tomatoes and continue to cook another 5 minutes.
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