Total Time
17mins
Prep 7 mins
Cook 10 mins

The ground mustard makes this an easy, but tasty and unusual side dish. DH can polish off the whole pan!

Ingredients Nutrition

Directions

  1. Halve cherry tomatoes, trim and halve onions (an equal amount of regular onion can be used- it's not as pretty, but it's quicker!).
  2. In a hot skillet, add a small amount of chicken broth.
  3. Add onions and saute over medium heat until they begin to soften and start to brown slightly, about 5 minutes (depends on the size of your onions, though!) Add tomatoes, and reduce heat to medium low.
  4. Add more broth if pan looks dry.
  5. When tomatoes have begun to soften, add spices, stirring to distribute evenly.
  6. Serve hot.
Most Helpful

5 5

Amazing! This was sooo good! I used tomatoes from the garden and just quartered them. This was such a nice combo of flavors, I want to make this again very soon! Great with meatloaf last night, but I would think it would be good with grilled anything. It is almost like a chutney in a way, so good!

5 5

OMG! Christine, this is FANTASTIC!!! I only had 1/2 a pint tomatoes so used an equal amount of onion (I went the 'not so pretty' route, but regular onions worked great.) I admit, I like everything either spicy or very flavorful so I used the full amount of spices called for. I also used 1/2 of a large vegetable bouillon cube, dissolved in 1/4 C water. Somehow the mustard powder and cumin work together! I was a little worried about the spices but I'm so glad I went for it. The combination is different and sooooo delicious! Thanks for a definite "keeper" recipe.