Tomato and Red Onion Sauce

Tomato and Red Onion Sauce

MADAMEMIMI

"This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup."
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Ingredients

1 h 15 m servings 14 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled i...

Most helpful critical review

This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do.

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Least positive
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This tastes OK but the tomato skins peel off and it is impossible to pick them all out. Maybe some people won't mind them but I do.

I wouldn't really consider this a "sauce," but this is a great base recipe to use as is or you can play with it. I used it the other night, added some asparagus and parm cheese, topped grilled i...

Its not really a sauce, more a chutney. Its great for chip n dip moments, eating with meats, bruschetta (great idea BBBlues!), pizza topping, and can be thinned out with tomato passata for a pas...

This passed with flying colors at a lunch with 8 Italians and one American. This is a traditional method for making pasta sauce in Italy. After cooking, I passed everything through a vegetable s...

Easy and simple. Always wondered what to do with extra cherry tomatoes. Did the immersion blender thing to deal with the tomato skins. Great taste. Oh and a dash of OVOO

This is a great and easy recipe to use all the cherry tomatoes from the garden. Cook as instructed, I added some fresh basil. Let cool a little and blend in blender to mix seeds and skins into ...

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