Tomato Onion Topping Food

TOMATO-ONION CASSEROLE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

ROASTED TOMATO AND ONION DIPPING SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

TOMATO-ONION TOPPING

Steps:

• Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

TOMATO AND RED ONION SAUCE

Steps:

• 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.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

TOMATO ONION SALAD DRESSING

Steps:

• Place the tomato, onion, mayonnaise, cider vinegar, lemon juice, balsamic vinegar, and garlic into a blender. Cover, and puree until smooth.

ONION-TOMATO FOCACCIA

Steps:

• To make the dough, dissolve the yeast in 1/4 cup warm water and let it sit for several minutes, until it begins to bubble. Put the flour and salt in the food-processor bowl.
• Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly, then pour in all the liquid through the feed tube and process for about 30 seconds. A soft, moist dough should gather on the blade, with some sticking to the sides of the bowl. If it's very sticky and hasn't come off the sides at all, incorporate more flour, a tablespoon or two at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts.
• Turn out the dough onto a lightly floured surface, scraping the bowl and blade clean. Knead by hand for a minute, using as little flour as possible, until the dough forms a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
• While the dough is rising, toss together the sliced onion, cherry-tomato halves, 4 tablespoons of the olive oil, and 1/2 teaspoon salt in a small bowl, and let them marinate.
• Coat the baking dish or pan, bottom and sides, with 2 tablespoons or more olive oil. Deflate the risen dough, and lay it in the pan. Gently press and stretch it into an evenly flat round that fills the pan. If the dough is resistant, let it relax for a few minutes.
• Lift the marinated onion and tomatoes out of the bowl with a slotted spoon, draining off the juices. Scatter the vegetables all over the focaccia, and lightly press in with your fingertips, creating dimples in the soft dough. Finally, drizzle the marinating oil over the top.
• Let the focaccia rise, uncovered, for about 20 minutes. Set a baking stone, if you have one, on a center oven rack and heat to 425˚. Just before baking, gently dimple the dough again with your fingertips, and sprinkle another 1/2 teaspoon coarse salt all over.
• Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking, and bake another 10 to 15 minutes, or even longer, until the bread is golden brown and the onion and tomatoes are nicely caramelized.
• Remove the pan and top with remaining olive oil and crumbled oregano. Let the focaccia cool for at least 15 minutes before slicing. Serve it warm or at room temperature.