Preparation:
Drain the tomatoes, reserving the juice. Reserve the tomatoes. Place the juice in a small saucepan and boil over medium heat until reduced to 1/4 cup.
Saute the onion in the olive oil over low heat until very tender but not browned. Add the tomatoes and reduced juice. Simmer gently until the mixture tightens up somewhat (becomes less soupy). Stir carefully to keep the tomatoes chunky.
Add salt and pepper to taste. Taste, and add a pinch of sugar if the tomatoes are too tart. Remove from the heat and serve hot. |
