Dan Graiff Farms LLC
106 Yegla Lane
Newfield, NJ, 08344
United States

Tel 856-697-6799 

Fax 857-697-3605 

Toll free 1-855-5-PEELED (573-3533)
[email protected]

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  • 600 g shallots, peeled
  • 4 tbsp olive oil
  • 15 g butter
  • 3 tbsp tomato puree diluted with 150 ml boiling water
  • 3 tbsp balsamic vinegar
  • 2 tbsp sugar
  • 1 tbsp coarsely ground black pepper
  • half a tsp of sea salt flakes


  1. Add the peeled shallots to a pot of boiling water. Bring back up to the boil and leave them for 1 minute before you strain.
  2. Heat the butter and oil in a large frying pan until they’re sizzling and add the shallots. Stir until coated and cook until they are starting to brown.
  3. Add the diluted tomato puree, balsamic vinegar, sugar, pepper and salt. Stir to combine, turn the heat down to low and allow cook for an hour uncovered.
  4. Stir occasionally during this hour and add a little drop of water if the sauce is catching.
  5. After an hour stir again and serve immediately or allow to cool before serving.