Tomato And Red Onion Sauce Recipes

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

CRISPY GNOCCHI WITH TOMATO AND RED ONION

Steps:

• Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
• Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
• When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
• Top with more parsley and basil, and eat immediately or at room temperature.

POLENTA WITH CORN, TOMATO AND RED ONION SAUCE

Steps:

• Chop whole red onion.
• Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
• Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
• Meanwhile, scrape the corn off the cobs.
• Bring the chicken stock to a boil in a medium covered pot.
• Wash, dry and chop basil.
• Stir the corn and basil into the tomato mixture, and season with salt and pepper.
• Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.
• Grate the cheese.
• Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

TOMATO SAUCE WITH ONION AND BUTTER

Steps:

• Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
• Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.