Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg (2 pounds ) cipollini or yellow onions , roughly chopped
- 500 g (1 pound ) tomatoes
- Olive oil
Directions
Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml ).
Cook the onions in the oil over low heat for at least 1 hour, until they are soft. Stir occasionally to keep them from sticking, and add a little more oil if necessary.
While the onions are cooking, blanch the tomatoes in boiling water for about 10 seconds each to loosen the skin. Peel the tomatoes and discard the skin.
Roughly chop the tomatoes into a few large pieces.
Stir the tomatoes into the onions. Cook for at least another hour, stirring occasionally.