Title: Carmelized Tomato and Onion Compote
Categories: Lowfat, Vegetables
Yield: 4 Servings

1 1/2 lb Large tomatoes; cut in
-wedges
Up to 2 lbs. (about 4 lbs)
2 ts Butter (2 T)
2 c Onions; sliced into rings
Vadelias if possible
1 ts Sugar
3/4 ts Ground coriander; or cumin
-(1/2 t.)
1/2 ts Salt
1/8 ts Pepper
2 tb Brown sugar (not in
-original)
2 tb Cornstarch (not in
-original)

In a saucepan, heat butter until hot; add onions, 1 tablespoon water and
the first sugar (white). Cover and cook over very low heat until tender,
stirring occasionally. Stir in coriander, salt, pepper, second sugar
(brown) and the tomatoes. Cook uncovered until tomatoes are almost soft,
about 5 mins or so. (Original recipe: .....cook until tomatoes are soft,
about 10 mins.)

(The following paragraph was not in original.) In a small bowl, mix
cornstarch with water to make a smooth paste. Stir into tomatoes and
continue cooking until tomatoes are tender and mixture has thickened, about
another 5 mins.

NOTE: Measurements/directions in parens are the original recipe.

ORIGINATOR The Sun, 9/18/1996 via Anita M. Cousar SUBMITTOR Grace Wagner
(wgmm@main.citynet.net) DATE 9/25/96

Recipe By : Anita M. Cousar (Aaliyah618@aol.com) 9/96

Posted to Digest eat-lf.v096.n167

Date: Wed, 25 Sep 1996 21:06:18 -0400

From: Grace Wagner