Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This recipe, full of North African flavors, is good served as part of a mixed hors d'oeuvre, such as taps, or over basmati rice. Roasting the tomatoes yield a richer flavor than you'd get by cooking them on the stovetop.
Ingredients[]
- 2 garlic cloves, chopped
- Cooking spray
- 1 1/4 pounds tomatoes, cut in half crosswise (about 3 large)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 pounds cipollini onions, peeled
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 (2-inch) cinnamon stick
- 1 cup vegetable broth
- 1/4 cup dried currants
- 3 thyme sprigs
- 2 bay leaves
- 1 (3-inch) orange rind strip
- 2 tablespoons fresh orange juice
- 1 teaspoon brown sugar
- 2 tablespoons chopped fresh cilantro
Directions[]
- Preheat oven to 375°.
- Sprinkle garlic evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Arrange tomato halves, cut sides down, over garlic.
- Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray tomato halves with cooking spray.
- Bake at 375° for 55 minutes or until tender.
- Remove from oven; cool in dish.
- Place tomato mixture in a blender or food processor, reserving liquid in baking dish.
- Process tomato mixture until smooth; strain through a sieve into a large bowl.
- Discard solids.
- Add reserved liquid to bowl.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onions, and sauté 8 minutes.
- Remove onions from pan.
- Add coriander, cumin, and cinnamon to pan, and sauté 1 minute.
- Add onions, puréed tomato mixture, 1/4 teaspoon salt, 1/8 teaspoon pepper, broth, and next 4 ingredients to pan.
- Bring to a simmer over medium heat, and cook 30 minutes or until onions are tender and sauce is thick, stirring occasionally.
- Remove from heat, and stir in orange juice and sugar.
- Remove cinnamon stick, bay leaves, and orange rind.
- Sprinkle with cilantro.
Yield: 6 servings