Hands-Off Balsamic Tomatoes and Onions
Do you like easy recipes? I like easy recipes. But more importantly, I like easy, Whole30 compliant recipes that taste like they’re complicated.
One of my favorite flavor combinations is balsamic vinegar and tomatoes. Yum! Add some onion and garlic to the mix and you have yourself a dish.
This side dish goes really well with my No Fuss Oven-Baked Chicken Breasts because it’s just as easy. I’ve seen similar recipes that have you de-seed your tomatoes, peel them, salt and sweat them, etc. Just, no. There’s probably a good reason for doing all of that, but I don’t mind the skins and seeds one bit. Plus, that would mean I would have to call this recipe Hands-On Balsamic Onions and Tomatoes, and that just doesn’t have the same ring to it, ya know?
Take one pound of grape or cherry tomatoes and wash them in a colander. Let them sit and drain while you chop one small yellow onion (you can use any color, but my preference is yellow).
Heat up a non-stick skillet with about a tablespoon of avocado oil or other oil of your choice (ghee or coconut oil also work) for about a minute on medium heat. Place your onions, garlic, and tomatoes in the pan along with a few sprinkles of freshly ground salt and pepper. Cook uncovered for about 5-7 minutes until the onions start getting soft, stirring once or twice so your onions don’t brown or burn.
Next, add one tablespoon of real, aged balsamic vinegar and 1/2 cup of water to the skillet. Put a lid on it and leave it alone for 25 minutes.
After 25 minutes, remove the lid, and stir. There should be a good amount of liquid in the pan still. If not, you can add a little bit of water. Let it cook with the lid off for another 15 minutes or until most of the liquid has gone and the onion and tomato is nice and tender.
Add more salt if needed and spoon some onto the top of some No Fuss Oven-Baked Chicken Breasts and serve with simple green salad.