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Tomato and Red Onion Sauce

Tomato and Red Onion Sauce

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
MADAMEMIMI

MADAMEMIMI

This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GRCORGI
4

GRCORGI

8/25/2006

This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do.

MADAMEMIMI
2

MADAMEMIMI

12/19/2005

Its not really a sauce, more a chutney. Its great for chip n dip moments, eating with meats, bruschetta (great idea BBBlues!), pizza topping, and can be thinned out with tomato passata for a pasta sauce.

BBBLUES
2

BBBLUES

6/6/2005

I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled italian bread with it for a kicked up bruschetta.

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