PROVENÇAL OVEN ONION SAUTÉ
- 6 oil-packed anchovies, rinsed
- 1 tablespoon red wine vinegar
- 3 tablespoons good-tasting extra-virgin olive oil
- 4 large garlic cloves, coarse chopped
- ½ large orange
- ¼ teaspoon fennel seeds, bruised
- ½ to ⅔ cup pitted Kalamata olives, coarse chopped
- 1 medium ripe tomato, diced; or 2 canned tomatoes, drained and crushed
- 3 medium to large red onions, sliced ¼ inch thick
- Coarse salt and fresh-ground black pepper to taste
- 1 to 2 tablespoons fresh lemon juice
Instructions:
Think of this as a hot tapenade, a side dish, a topping, and a sauce of sorts.
- Preheat the oven to 450°F. Cover a large pan (a half-sheet pan is ideal) with foil and slip it into the oven to preheat.
- In a large bowl, mash the anchovies into the vinegar, olive oil, and garlic. Shred the zest of the orange half right into the bowl (you get more of the orange’s fragrant oils this way). Add the fennel seeds, olives, tomato, onions, salt, and pepper, tossing to blend.
- Spread the mixture over the hot pan. Roast, stirring occasionally, for 15 to 20 minutes, or until the onions are coloring but still have a little crunch. The tomato pieces should be cooked down. Stir in the lemon juice to taste. Serve hot, warm, or at room temperature.