| 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 <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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