Yield: 4 Servings
|2 pounds||Fresh tomatoes (4 large)|
|2 tablespoons||Olive oil|
|1½ cup||Chopped onion|
|2 teaspoons||Crushed garlic|
|¾ teaspoon||Thyme leaves; crushed|
|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, .