New This Month

Chunky Cipolline Tomato Compote

  • Yield: Makes 2 cups


  • 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


  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. 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.

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