Tomatoes onion sauce and vinegar
Instructions
Wash and dry tomatoes. Cut slices of medium thickness and place them in a bowl. Pela the red onions and then cut them out very thin slices. Put the olive oil in a nonstick saucepan and foul heat. Then combine the onions, lowers the flame and let it dry well but do not incinerate.
When they are cooked add the vinegar, salt, ground white pepper and oregano. Let simmer for 5 or 6 minutes, at moderate heat, then remove from heat. Pour on the hot sauce of tomatoes, onions, leave to cool and then serve on the table.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 6 nice firm ripe tomatoes
- 2 red onions of tropea
- 1 cup of vinegar
- 6 Tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- salt.
- white pepper q. b