VEGAN
Salad with Ripe Tomatoes and Onion Jam Cream
0
0
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
1
Description
Recipe by John Smith, chef at The Smokehouse (New York).
Ingredients
- Tomatoes - 3 pieces
- Spanish onions - 3 pieces
- Butter - 1.4 oz
- Sugar - 1½ spoons
- Thyme - 1 sprig
- Red Grape Juice - 1 fl oz
- Balsamic Vinegar - 1 fl oz
- Olive Oil - to taste
- Cilantro - 2 sprigs
Step by Step guide
Step 1
Sauté the red onion in butter over low heat, covered with a lid.
Step 2
Once the onion becomes soft, uncover the pot, add sugar, and increase the heat slightly.
Step 3
Add 50 ml of red wine and a sprig of thyme, and reduce the wine by half.
Step 4
Add balsamic vinegar and cook for another 3-4 minutes.
Step 5
Place everything in a blender, add salt, and blend until smooth. Chill.
Step 6
Chop the ripe tomatoes coarsely.
Step 7
Add olive oil, salt, and cilantro to the tomatoes.
Step 8
Place the onion cream on top of the tomatoes.
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