Tomato And Onion Confit

25 min 2 servings


150.1 Kcal
7.1g Fat
21.3g Carbs
17.8g Net Carbs
13.9g Sugars
2.3g Protein


  • 2 onions
  • 2 medium-size tomatoes
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 2 teaspoons of vinegar (any kind)
  • 1 tablespoon of coconut sugar
  • 1 tablespoon of olive oil
  • 150ml of water


  1. Finely chop the onions. Cut the tomatoes in small pieces and remove the seeds.
  2. In a pan on medium heat, soften the onions with the olive oil until they become translucent.
  3. Add the tomatoes, salt, pepper, smoked paprika, coconut sugar, and vinegar. Combine well and cook for another 5 to 10 minutes on medium heat.
  4. Add the water and cook another 10 minutes or until the water has evaporated. Taste and add some seasoning if needed.
  5. Your relish is ready! This works perfectly as a side to fish, meat, or chicken. It’s also absolutely delicious in omelets or zucchini noodles. Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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