No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chunky Cipolline Tomato Compote

  • yield: Makes 2 cups

advertisement

advertisement

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 20 pearl onions, peeled
  • Kosher salt and freshly ground black pepper
  • One 14-ounce can whole peeled tomatoes, seeded and chopped, juices reserved
  • 1 cup white wine
  • 1 teaspoon balsamic vinegar
  • 1/2 cup loosely packed basil, washed

Directions

  1. Step 1

    In a large, ovenproof skillet, heat the olive oil over medium heat. Add the onions and salt and pepper and cook until the onions are soft and golden, about 8 to 10 minutes. Add the tomato juice, wine, and vinegar and bring to a boil. Reduce the heat to low and simmer until the onions are tender and begin to separate, about 15 minutes.

  2. Step 2

    Stir in the tomatoes and cook 5 minutes more. Stir in the basil. Transfer to a bowl and cover to keep warm. The compote will keep, tightly covered, in the refrigerator for 3 days.

Source
Whole Living

advertisement

advertisement