Tomato Onion Compote

1. 1

   In a large nonstick skillet, heat olive oil over medium heat.

2. 2

   Add onions and cook until onions are soft and golden, about 8 to 10 minutes, seasoning to taste with salt and pepper.

3. 3

   Drain the tomatoes and add the juice, white wine, balsamic vinegar, and dried basil to the skillet.

4. 4

   Reduce heat to simmer, partially cover, and cook for 15 minutes, stirring occasionally.

5. 5

   Coarsely chop tomatoes and set aside.

6. 6

   Stir in reserved tomatoes and continue to cook another 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.