Carmelized tomato and onion compote
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Large tomatoes; cut in wedges |
| Up to 2 lbs. (about 4 lbs) | ||
| 2 | teaspoons | Butter (2 T) |
| 2 | cups | Onions; sliced into rings |
| Vadelias if possible | ||
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Ground coriander; or cumin (1/2 t.) |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Brown sugar (not in original) |
| 2 | tablespoons | Cornstarch (not in original) |
Directions
In a saucepan, heat butter until hot; add onions, 1 tablespoon water and the first sugar (white). Cover and cook over very low heat until tender, stirring occasionally. Stir in coriander, salt, pepper, second sugar (brown) and the tomatoes. Cook uncovered until tomatoes are almost soft, about 5 mins or so. (Original recipe: .....cook until tomatoes are soft, about 10 mins.)
(The following paragraph was not in original.) In a small bowl, mix cornstarch with water to make a smooth paste. Stir into tomatoes and continue cooking until tomatoes are tender and mixture has thickened, about another 5 mins.
NOTE: Measurements/directions in parens are the original recipe.
ORIGINATOR The Sun, 9/18/1996 via Anita M. Cousar SUBMITTOR Grace Wagner (wgmm@...) DATE 9/25/96
Recipe By : Anita M. Cousar (Aaliyah618@...) 9/96 Posted to Digest eat-lf.v096.n167 Date: Wed, 25 Sep 1996 21:06:18 -0400 From: Grace Wagner <wgmm@...>