Recipe - Carmelized Tomato And Onion Compote

1 One half pound Large tomatoes; cut in
wedges
Up to 2 lbs. (about 4 lbs)
2 teaspoon Butter (2 T)
2 cup Onions; cut or sliced up into rings
Vadelias if possible
1 teaspoon Sugar
Three fourths teaspoon Ground coriander; or cumin
(One half t.)
One half teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Brown sugar (not in
original)
2 tablespoon 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 eatlf.v096.n167

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

From: Grace Wagner wgmm@main.citynet.net