rich and luxuriousÂ
Ingredients
2 TB grapeseed oil
2 large onions, cut into thick slices
2 tsp (maple) syrup
3-4 TB balsamic reduction*
24 roma tomatoes, peeled, seeded and chopped
2-3 TB dried lemon zest
salt to taste
1 C heavy cream
1. heat the oil over medium-high heat. coat the onions in syrup, and fry them for a few minutes a side, until caramelised.
2. reduce the heat to medium, add the balsamic reduction, and let sit for a 5 to 10 minutes, stirring infrequently.
3. add the tomatoes and lemon zest.
4. simmer until the sauce forms a thick stew, up to 1 hour or more.
5. remove from heat. blend into a thick paste. return to pan, add cream, stir to mix thoroughly. adjust seasoning.
* to make a balsamic reduction, take as much aged balsamic vinegar as you like, say 1 L, and boil it down to about 1/3 the volume. The fumes are acrid, so keep the vent on. The result is a thick, and sweet liquor that tastes more richly of grapes.
