Scallions delight
Instructions
Place in a pan with a tablespoon of oil, a knob of butter and a tablespoon of sugar and warm soft focus until the mixture has browned.
Add the spring onions, Peel and wash, and let them cook for a few minutes at moderate heat, then cover with vinegar and wine.
Add two cloves, one tablespoon of lemon juice, the flesh of the tomatoes, the salt needed and a ground pepper and continue cooking at low heat until the onions are tender but still firm.
Drain and place in jars.
You reduce the cooking at moderate heat, when thickened, strain it through a colander and pour into jars with vegetables.
Sprinkle with a little olive oil, close tightly and let them sterilize jars for 15 minutes.
Store the containers in a cool, dark place, where the onions you will retain no more than six months.
At the time of use, let them warm in a double boiler and add salt and pepper if necessary.
Ingredients and dosing for 4 persons
- 1000 g of scallions
- 200 g of peeled tomatoes
- 50 G = = white wine vinegar
- 50 G = = dry white wine
- 1/2 cup of olive oil
- 1 lemon
- 1 tablespoon of sugar
- 2 cloves
- 1 walnut butter
- Salt
- Pepper