Sort ingredients
curtdusoleil
QR Code
Listen
Pdf
Melt the butter in a large sauce pan over medium heat.
Add the onions, salt, pepper, sugar and pepper flakes cook, stirring often until the onions are a golden brown.
Add the tomato paste, wine and vinegar and continue cooking for about 4 minutes, stirring often.
Add the chopped sun-dried tomatoes and currants and simmer for 20 to 30 minutes, stirring often. If the mixture thickens too much, add a small amount of water (no more than ¼ cup at a time), and continue simmering.
Empty contents of the pan into a bowl and let come to room temperature.
Store in a glass jar with a lid. It should last 2 to 4 weeks.