| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh tomatoes (4 large) |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Chopped onion |
| 2 |
ts |
Crushed garlic |
| 1 1/4 |
ts |
Salt |
| 3/4 |
ts |
Thyme leaves; crushed |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
(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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