| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | lb | Fresh tomatoes, 4 large |
| 2 | T | Olive oil |
| 1 1/2 | c | Chopped onion |
| 2 | t | Crushed garlic |
| 1 1/4 | t | Salt |
| 3/4 | t | Thyme leaves, crushed |
| 1/2 | t | Sugar |
| 1/4 | t | Black pepper |
| 1 | 19-oz chick peas drained | |
| rinsed | ||
| 1/3 | c | Chopped fresh parsley |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 1056.8mg
Potassium: 551.4mg
Carbohydrates: 16.2g
Fiber: 3.6g
Sugar: 8.5g
Protein: 2.7g