Recipe - Stewed Tomatoes With Chick Peas

2 pound Fresh tomatoes (4 large)
2 tablespoon Olive oil
1 One half cup Chopped onion
2 teaspoon Crushed garlic
1 One fourth teaspoon Salt
Three fourths teaspoon Thyme leaves; crushed
One half teaspoon Sugar
One fourth teaspoon Black pepper
1 cn (19oz) chick peas; drained,
rinsed
1/3 cup Chopped fresh parsley

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 46
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.