Oven Roasted Tomatoes With Red Onion Marmalade
From chefmeow 15 years ago
- 20 minutes to make
- Serves 8
OVEN ROASTED TOMATOES WITH RED ONION MARMALADE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
Ingredients
- 15 plum tomatoes shopping list
- 5 tablespoons olive oil shopping list
- 2 teaspoons sea salt shopping list
- Onion marmalade shopping list
- 3 medium red onions shopping list
- 1 tablespoon olive oil shopping list
- 1 cup white wine shopping list
- 1/2 cup honey shopping list
- 1 cup orange juice shopping list
- 1 cup orange liqueur shopping list
How to make it
- Cut tomatoes in half lengthwise then remove seeds and place on baking sheet.
- Drizzle olive oil and sprinkle salt over the tomatoes then bake at 250 for 20 minutes.
- Thinly slice onions into half moons then heat skillet over high heat with olive oil until hot.
- Add onions and reduce heat to medium stirring occasionally.
- When onions begin to wilt add wine, honey, orange juice and liqueur.
- Continue to cook down stirring occasionally over medium heat until onions are thick.
- Arrange alternating layers of tomato mixture and onion marmalade in a bowl.
- Garnish with chopped parsley then serve as a relish or on toast triangles.
People Who Like This Dish 3
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