Stewed tomatoes with chick peas
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .