Monday night, despite an impending and untouched presentation I have due soon, I was in the mood to cook. I wanted a meal that was 1) meatless (still loving meatless monday), 2) not complicated, and 3) healthy.
Enter this recipe idea from Cristin’s RDealistic Diet Blog: a fresh cherry tomato, caramelized onion, and garlic sauce over pasta. I actually walked into the grocery store planning on making a different sauce recipe, but saw these gorgeous looking cherry tomatoes and knew I had to make use of them.
I followed her steps for the basic sauce and then spiced it up a little at the end.
What You Will Need
- Two containers of delicious, sweet cherry tomatoes
- One large vidalia onion, cut into rings or slices
- 5 cloves fresh garlic, minced
- 3 tablespoons EVOO, divided
- Balsamic Vinegar (optional)
- Chopped, fresh herbs (optional), I used thyme and rosemary
- Cooked pasta, cooked according to package directions
Step 1: Caramelize the onion
Cut one large Vidalia onion into rings or slices. Place onion pieces into a pan that has been coated with 1-2 tablespoons of olive oil (or butter) and heated over low-medium heat. Stir onions around pan to coat evenly with oil or butter. Reduce heat to low and let onions simmer for 20-30 minutes, or until they are in a caramelized state. You can add about 1 tsp. brown sugar during the cooking process to help with the caramelizing but this step is not required.
Note- this is the longest part of cooking this meal, but you do not have to stand over the stove the entire time the onions caramelize. Check in on them every now and then, give them a nice stir, and go about your business. You will know they are finished when they are extremely soft and browning.
Step 2: Simmer the tomatoes
In a large, deep saucepan (I used the one the onions were caramelizing in) heat about 2 tablespoons of olive oil over medium heat. (Note- if using the same pan as the onions were in, it will already be very hot. Heat your oil over low instead, otherwise it will spritz up as well as burn the tomatoes). Add your two containers of washed cherry tomatoes, and turn so the oil coats them all evenly. Adjust the heat between low and medium. They should be hot and cooking, but not sizzling too high.
Step 3: Adding in the Goodies
This sauce can cook for any from 15-25 minutes, depending on how chunky or cooked down you want the tomatoes in the sauce. Either way, after 10 minutes of cooking the tomatoes, add all your chopped, fresh garlic. At this point,
- If you want a chunkier, thicker sauce with more whole tomatoes: let the tomatoes and garlic cook on low/medium heat for 5 minutes, turning now and then.
- If you want a thinner sauce with the tomatoes shed from their skins: cook the garlic/tomatoes for up to 25 minutes, or until it is at your desired consistency. Stir the mixture every five minutes or so.
During the last 5 minutes of your determined cooking time, add your caramelized onions. Then, some optional (highly recommended) add- ins include:
- About 1 tsp balsamic vinegar
- 1-2 tsp fresh, chopped thyme or basil
- 1-2 tsp fresh, chopped rosemary
- Chicken sausage
I went with balsamic vinegar, thyme and rosemary, and it was the perfect, fresh combination.
Step 5: Scoop over pasta and enjoy
I served this alongside some Alexia baked mushrooms and roasted brussel sprouts (both not pictured). This dinner was a huge success! The progress on my project due soon? Not so much..
I am loving the idea of homemade sauces and would love to know your favorite recipes!