Baby Onions With Capers

450 g/1 lb pickling onions
3 tomatoes, skinned and chopped
1 tablespoon capers
2 teaspoons tomato purée
1/2. teaspoon soft brown sugar
2 teaspoons wine vinegar
2 tablespoot is (dive oil
2 tablespoons chopped parsley

Plunge the onions into boiling water and boil for 1 to 2 minutes. Drain, cool slightly, then remove the skins.

Return to the pan with the tomatoes, capers, tomato purée, sugar, vinegar and oil. Cover and simmer for 5 minutes, then stir in the parsley. Transfer to a serving dish and chill before serving. SERVES 4