Filipino Stewed Tomatoes
The Washington Post, August 15, 2007
- Cuisine: Filipino
- Course: Condiment, Side Dish
- Features: Fast, Kid-Friendly
Summary:
A subtle flavor makes this an all-purpose condiment or side dish for chicken, beef, pork or fish. It's especially nice served in small, custard-size cups.
Makes about 2 cups
Ingredients:
- 4 tablespoons (1/2 stick) salted butter
- 1 medium onion, finely chopped
- 1 medium clove garlic, minced
- 1/4 teaspoon chili powder
- 3/4 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 medium salad tomatoes, seeded, cored and coarsely chopped
- 1 tablespoon shredded unsweetened coconut
Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, garlic, chili powder, ginger, salt and sugar, stirring to combine. Cook for 8 to 10 minutes, stirring occasionally, until the onions have softened and are evenly flavored. Add the tomatoes and coconut and cook, stirring, for about 10 minutes, until the tomatoes have almost dissolved. Serve warm.
Recipe Source:
From Donna M. Noel of Gray, Maine.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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