Remove the juice from the canned tomatoes, keeping the juice. Remove coarse stalks and seeds from the tomatoes.
Steam the tomatoes with salt, olive oil, balsamic vinegar, pepper and a touch of sugar in a saucepan for 10 minutes at the lowest temperature – then add 3 to 4 tablespoons of juice.
Remove the peel from the onions, quarter them and divide them into slices – sprinkle with a little bit of sugar and sauté in butter until soft – gives a nice color. Extinguish with a little water and cook for 10 minutes.
Now mix with the stewed tomatoes and bring the ragout with the maties to the table.
Sprinkle everything with fresh parsley.
12 to 15 maties fillets
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