Stewed shallots with honey
Blanch the shallots in water with salt.
Drain them, rinse cold water and drain.
Heat the olive oil and fry the red onion, garlic, capers and celery ribs for 2-3 minutes.
Fry the contents of the can of tomato paste for 1 minute.
Add the flat parsley, basil, red or white wine vinegar and honey. Let it simmer for 8-10 minutes so that the sauce thickens slightly.
Season with salt and pepper.
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