Tomato-Pesto Cocktail Sauce
Ready In: 45 mins
Yields: 2 cups
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 1⁄2 tablespoons yellow onions, finely minced
- 3⁄4 cup roma tomato, seeded and diced small
- salt and black pepper, to taste
- 1⁄2 cup mayonnaise (reduced from 1 cup)
- 1 tablespoon homemade pesto sauce, to taste (I increased the amount)
- 1 tablespoon cognac (brandy)
Directions
- Tip: If you don't want to invest in an entire bottle of cognac, you can purchase small "sample" sized bottles of it at the liquor store. I was able to find 50 milliliter (approximately 1/4 cup) bottles of V.S. Hennessey cognac-among other offerings: white rum, whiskey, etc. -fyi.
- In a small skillet, heat the olive oil over medium heat.
- Add the onion and gently sautè until light golden brown and slightly caramelized; approximately 10 minutes. DO NOT cook over too high of heat! Reduce heat if necessary.
- The objective is to caramelize the onions, not burn them.
- Increase heat to medium; add the diced tomatoes, salt and pepper.
- Continue cooking until the mixture has softened and all liquid released by the tomatoes has evaporated. The mixture should be thickened after about 15-20 minutes of cooking.
- Scrape the tomato mixture into a mixing bowl and set aside to cool.
- Stir in the mayonnaise, pesto and cognac. Taste and adjust seasonings if necessary.
- Chill until ready to serve. Yield is estimated.
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