- 2 tbsp extra virgin olive oil
- ½ c red onion, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- 1 pt cherry tomatoes, halved
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
Heat 2 tbsp oil in a medium sauce pan over medium heat. Add onions, season with salt and pepper and sauté until softened, about 7-10 minutes. Add tomatoes, vinegar and sugar and stir to combine. Bring to a simmer and cook 30 minutes until thickened and reduced slightly.
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