| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | June 1996 i, Marinades, Sauces, & salsas | 6 | Servings |
INGREDIENTS
| 1 | lb | Sweet onions — sliced into |
| Rounds | ||
| 2 | Cloves garlic — minced | |
| 1 | ts | Unsalted butter |
| 2 1/2 | tb | Balsamic vinegar |
| 1/2 | ts | Salt |
| pn | Freshly ground black pepper | |
| 5 | Whole plum tomatoes | |
| 1/2 | c | Basil leaves — loosely |
| Packed | ||
| 1/4 | c | Low sodium chicken broth — |
| Defatted |
INSTRUCTIONS
In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1 3/4 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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <[email protected]> Recipe By : Martha Stewart Living, June 1996
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