Recipe by Nif
Exotic sweet ‘n’ sour flavours are dynamite with tomatoes. This is the way to use up tomatoes that have reached their juicy prime. 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. From Chatelaine Magazine. Enjoy!
- 8 plum tomatoes or 4 large beefsteak tomatoes
- 4 shallots or 1⁄4 large white onion, thinly sliced
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon caraway seed
- 1 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1⁄3 cup red wine vinegar
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1 cup fresh cilantro (optional) or 1 cup basil, chopped (optional)
Directions See How It's Made
- Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl with shallots.
- 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 cilantro or basil.