*  Exported from  MasterCook  *

               (15) Sunday Tomatoes Sauteed With Chipotle

Recipe By     : From Dinner's Ready by Andrew Schloss with Ken Bookman
Serving Size  : 1    Preparation Time :0:00
Categories    : Suzy

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    dried chipotle pepper -- stemmed and seeded
    1/4  cup           olive oil
 30                    plum tomatoes (about 5 1/2 pounds)
  1      medium        onion -- chopped
  1      clove         garlic -- minced
                       salt and pepper to taste
    1/4  teaspoon      red-wine vinegar
    1/4  cup           cilantro -- chopped

Cover pepper with boiling water and soak for 10 minutes. Remove and finely
chop. Mix in 2 tablespoons of the olive oil. Core the tomatoes and slice them
1/2-inch thick. Place the slices in the oil-chipotle mixtures, turning to coat
them. Saute the onion in the remaining 2 tablespoons olive oil in a large
skillet until barely softened. Add the tomatoes and saute until seared on both
sides. Add the garlic, the remaining 2 teaspoons of chipotle sauce, salt,
pepper, vinegar, and cilantro and cook 1 more minute. Serves 5 or 6 slices for
person.

Makes 8-0 servings, plus enough to: Reserve 1 cup for Mexican Spaghetti
Reserve 1 cup for Cold Roast Beef with Two Sauces.

REG #4 Shared by SuzyWert, Indiana  <[email protected]>


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