Tunisian tomatoes
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 cups (1 L)
© Royalty-Free/Masterfile
Ingredients
8 plum or 4 large beefsteak tomatoes
4 shallots, or 1/4 large white onion
3 tbsp olive oil
4 garlic cloves, minced
1 tsp pepper
1 tsp ground cumin
1 tsp caraway seed
1 tsp paprika
1/2 tsp turmeric
1/3 cup red wine vinegar
3 tbsp brown sugar
1 tsp salt
1 cup chopped fresh coriander or basil, optional
Instructions
Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl. Thinly slice shallots. Place in bowl with tomatoes.
Heat oil in a large frying pan over medium-high heat. Add garlic and dried seasonings. Stir frequently until evenly coated and fragrant, 30 seconds. Add vinegar, sugar and salt. Boil, stirring continuously, about 3 minutes. Add tomatoes and stir just until heated through, 1 to 2 minutes. Stir in coriander. Fabulous as a side dish with grilled steak or butterflied leg of lamb or chops. Or try as a burger topper. Best eaten the same day they're made.
Nutrition (per serving)
Calories 86, Protein 0.9g, Carbohydrates 10.2g, Fat 5.4g, Fibre 1g, Sodium 295mg.
Exotic sweet 'n' sour flavours are dynamite with tomatoes. This is the way to use up tomatoes that have reached their juicy prime.