Comfort Cooking Abroad

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Archive for the tag “balsamic vinegar”

Tomatoes with Caramelized Onions

Tomatoes and caramelized onions.

Tomatoes and caramelized onions.

Here’s a really simple and delicious tomato dish that I came up with years ago. With 6 ingredients and 15 minutes you can have a side dish that people will beg you to make again. I usually use a variety of heirloom tomatoes, but this time I had a bag full of vine ripened red tomatoes from a u-pick farm.

Ingredients for 4 servings

1/2 onion – thinly sliced

1 tbsp butter

3 tomatoes – sliced about 1/4 inch (1/2 cm) width

1 – 2 tbsp balsamic vinegar (no substitutions on this one)

dash salt

2 tbsp grated sharp cheese

In a pan melt the butter and add the onion slices. It’s better to use butter here to get the best flavor and texture on the onion, but oil will work as well. Cook the onions on medium low heat, stirring occasionally. The keys to caramelizing onions are to cook them slowly and make sure your slices are even.

While the onions are cooking, spread the sliced tomatoes on a serving dish and top them with the balsamic vinegar and salt. I’ve tried other types of vinegar and none  of them tasted as nice as balsamic. Play around with flavored balsamic vinegars though if you like. The tomatoes in the photo were made with white peach vinegar and they had a very interesting sweet and tangy flavor.

When the onions have finished, after about 15 minutes, layer them on top of the tomatoes. Finally top the whole thing with the grated cheese. I like asiago and gruyere best, but parmesan and dubliner are also tasty. It’s very important to layer the ingredients in this order. I’ve tried doing it other ways and it never comes out quite right.

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