(Family Features) Every cook needs a little menu magic once in a while - something that turns basic into best. A versatile sauce that complements your family's favorite meals is one way to do it.
Whole Onion & Fresh Tomato Sauce takes only 20 minutes to make. Whatever fresh tomatoes you have on hand - cherry, heirloom, plum, beefsteak - will work just fine in this recipe. The chopped tomatoes, along with roasted red bell peppers, garlic, fresh herbs and tender, slightly sweet-tart Holland-style onions from Aunt Nellie's, result in a tasty, chunky sauce that's destined to become your go-to, timesaver recipe. Just quickly sauté the garlic, then add the onions and remaining ingredients for a recipe that is practically no cook.
Adaptable to any dish
This flavorful sauce can be used in a number of ways. It's a perfect pasta partner, tossed with angel hair or spaghetti, or spooned over ravioli or tortellini. Finish with shredded Parmesan cheese, if you like. Add an additional layer of flavor and a fresh burst of color by topping plain grilled or sautéed chicken or fish (tilapia, halibut, cod) with the sauce just before serving.
Use these pantry-staple onions to provide a subtle pop of flavor (and extra vegetables) to other favorite dishes including soups, stews and sauces.
Visit www.auntnellies.com to find more delicious ways to use onions and other jarred vegetables in your menus.
Recipe: Aunt Nellie's Whole Onion & Fresh Tomato Sauce
- 1 jar (15 ounces) Aunt Nellie's Whole Holland-Style Onions
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic, minced
- 1/2 cup white wine, chicken broth or vegetable broth
- 1 cup chopped fresh tomatoes
- 1/2 cup chopped roasted red bell peppers or sweet piquante peppers
- Chopped fresh herbs (such as basil, thyme, oregano, chives)
- Drain onions; discard liquid.
- Heat oil in medium skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add onions and wine; cook 2-3 minutes or until most of liquid has evaporated.
- Stir in tomatoes and peppers; heat through. Stir in herbs, as desired.
4 (1/2-cup) servings