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Tomatoes and onions braised in balsamic vinegar

Tomatoes and onions braised in balsamic vinegar

 

A great accompaniment to rich creamy pasta dishes and an interesting alternative to salad side dishes.

 

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

  • 16 to 20 silver skin onions or shallots

  • 1 red chili, seeded and sliced

  • 2 sun-dried tomatoes, finely sliced

  • Salt and black pepper

  • 5 Tbsp balsamic vinegar

  • 2 Tbsp olive oil

  1. Preheat the oven to 190C/375F/Gas Mark 5. Bring the onions to the boil in a pan of salted water and simmer for 5 minutes. Drain.

  2. Butter a small ovenproof pan that will take the onions in one layer and place the chili and tomatoes in the base. Arrange the onions on top and season generously, then pour over the vinegar and oil.
    Braise, uncovered, in the oven for 15 minutes, or until the onions are tender. Baste with the vinegar twice during cooking. Serve warm.

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