Melted Onions and Tomatoes

[Smokin Don]

Jun 23 2013

I was planning on using some leftover chicken for quesadillas for our supper and thought I would do some melted onions to add. Looking for my recipe I ran across one that also had tomatoes added to the onions so I thought it would be great as a topping on them.

I only had one large tomato to use and used 3 Vidalia onions. I think it would be better with equal amounts but it still turned out pretty well.

After I cooked them I turned up the heat and stirred to thicken some and went until I was getting a little browning. You could puree this in a blender to get a smoother sauce if you like.
Smokin Don

Tomato and Onions


All in the pot


Covered and simmering


After 3 hours


After cooking down


Recipe:

Melted onions and tomatoes

3 to4 onions about a pound, sliced thin or chopped
3 to 4 tomatoes about a pound, diced
¼ cup olive oil, extra virgin or light, your preference
1 Tbs. kosher salt
Parchment paper

I had done just onions before this way and loved them; I like the addition of tomatoes too. Place all in a saucepan and mix; cover with parchment paper. Heat to a simmer on medium; when it starts to simmer turn down to low and cook for three hours. You can leave them at this thickness or if you want thicker turn up the heat and stir to cook down to your preference.

Uses are unlimited; I think with some Italian seasoning added it would make a great pizza sauce.

[Sam3]

Looks very good Don. Does it freeze well?

[Ka Honu]

Don't know about the tomatoes part but one of the easiest/best ways to caramelize onions is in a crockpot.  Slice 'em up, dump 'em in with a bit of butter or olive oil, and let 'er go for about 12 hours or so on low.  Freezes well for later use (We freeze in muffin tins and then put them in a bag for portion sized "chunks").

[drholly]

Don't know about the tomatoes part but one of the easiest/best ways to caramelize onions is in a crockpot.  Slice 'em up, dump 'em in with a bit of butter or olive oil, and let 'er go for about 12 hours or so on low.  Freezes well for later use (We freeze in muffin tins and then put them in a bag for portion sized "chunks").

I freeze cherry tomatoes from my garden every year - just put them on a sheet pan in the freezer, once frozen transfer to bags for later use. Also, make tomato sauce and freeze. So, I'd guess this should work.

[Smokin Don]

These melted onions and tomatoes or just onions are different than caramelized onions and taste different very sweet without the brown taste. They are two different animals. Don