Caramelized Tomatoes and Onions Yum Yum

The possibilities are endless for this magical mixture! Add seasonings to match your main recipe - garam masala for Indian curries, cinnamon for Moroccan dishes, Italian herb blends for pasta dishes. Store extras in the fridge for a few days or up to a month in the freezer.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Karen Gibson


  • 1 tablespoon extra virgin olive oil
  • 1 pound onions quartered and thinly sliced (a mix of yellow and sweet is nice)
  • 15 ounce can crushed tomatoes or 1 pound fresh tomatoes, peeled and crushed
  • 1 tablespoon unsalted butter
  • 1 tablespoon white sugar
  • Kosher salt


  • Heat the oil in a saute pan over medium until shimmering. Add the onions and tomatoes and stir to mix. When the tomatoes begin to bubble, reduce heat to medium-low and cover. Let cook for 30 minutes, stirring every 10 minutes.
  • Uncover, add the butter, sugar and a big pinch or two of salt and continue cooking for 30 minutes, stirring often. The mixture is done when the tomato sauce has darkened (but not burned) and sticks slightly to the pan. When you pull a spatula through it, it leaves a clean trail behind it.