Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Fresh tomatoes (4 large) |
2 tablespoons | Olive oil |
1½ cup | Chopped onion |
2 teaspoons | Crushed garlic |
1¼ teaspoon | Salt |
¾ teaspoon | Thyme leaves; crushed |
½ teaspoon | Sugar |
¼ teaspoon | Black pepper |
1 can | (19-oz) chick peas; drained, rinsed |
⅓ cup | Chopped fresh parsley |
Use tomatoes held at room temperature until fully ripe. Core and coarsely chop tomatoes. In a large skillet heat oil until hot. Add onions and garlic; cook and stir until tender, about 4 minutes. Stir in salt, thyme, sugar, black pepper and tomatoes. Cook, uncovered, until tomatoes are softened, about 10 minutes, stirring occasionally. Add chick peas; cook until sauce thickens, about 5 minutes longer. Stir in parsley. Yields 4-6 servings.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .