Tomato Onion and Rosemary Compote
Ingredients
- 3 pounds Spanish Onions (about 4), peeled and quartered lengthwise with root ends intact
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound shallots, unpeeled
- 16 ripe plum tomatoes, halved lengthwise and cored
- 2 tablespoons balsamic vinegar
- Finely chopped rosemary, for garnish
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