caramelized onion and cherry tomato ragout

If you're anything like me, you realize how truly rare it can be to actually finish a pint of cherry tomatoes before they pass on to a better place. So instead of throwing a third of the package down the garbage disposal at the end of the week as per usual — and because these particular tomatoes were organic, plump, firm and begging to be cooked — I got saucy.

it's amore

This is insanely simple; no bells and whistles here. It does take awhile — ragouts are to be cooked slow and low — but the long simmer time makes up for the short list of ingredients by steeping the deepest flavors of each element. I tossed it with pasta for this particular lunch, but it would be just as good on pizza...maybe even my low-cal version, perhaps...

caramelized onion and cherry tomato ragout

quartered cherry tomatoes
diced onion
minced garlic
balsamic vinegar
water
salt and pepper
crushed red pepper
extra virgin olive oil & butter
parmesan cheese

Sautee onions over lowwwww heat in a little bit of butter/olive oil mix, stirring occasionally. Add garlic and crushed red pepper after 10 minutes. After about 15 minutes, when the onions are nearly caramelized (really caramelized, not just softened), stir in tomatoes, splashes of balsamic vinegar, dashes of salt and pepper. Toss in a little water (start with 1/4 cup, add in more if mixture looks dry) and bring mixture to a boil for a very quick minute or two, stirring constantly and smushing the tomatoes in the pot. Return heat to low, cover and simmer for an hour, stirring occasionally.  Remove from heat and let stand to thicken before serving. Toss with pasta and parmesan.