Sweet-and-sour Onion Marinade & Relish Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 lb: sweet onions -- sliced into,
1 rounds: ,
2 cloves: garlic -- minced,
1 teaspoon: unsalted butter,
2 1/2 tablespoon: balsamic vinegar,
1/2 teaspoon: salt,
1 pinch: freshly ground black pepper,
5: whole plum tomatoes,
1/2 cup: basil leaves -- loosely,
1: packed,
1/4 cup: low sodium chicken broth --,
1: defatted,
Directions:
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.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Yield: 6 servings
Source from luhu.jp
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.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Yield: 6 servings
Source from luhu.jp