Oven Roasted Tomatoes With Red Onion Marmalade |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 |
5 tablespoons olive oil |
2 teaspoons sea salt |
onion marmalade |
3 medium red onions |
1 tablespoon olive oil |
1 cup white wine |
1/2 cup honey |
1 cup orange juice |
1 cup orange liqueur |
Directions:
1. Cut tomatoes in half lengthwise then remove seeds and place on baking sheet.
2. Drizzle olive oil and sprinkle salt over the tomatoes then bake at 250 for 20 minutes.
3. Thinly slice onions into half moons then heat skillet over high heat with olive oil until hot.
4. Add onions and reduce heat to medium stirring occasionally.
5. When onions begin to wilt add wine, honey, orange juice and liqueur.
6. Continue to cook down stirring occasionally over medium heat until onions are thick.
7. Arrange alternating layers of tomato mixture and onion marmalade in a bowl.
8. Garnish with chopped parsley then serve as a relish or on toast triangles.
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