*  Exported from  MasterCook  *
 
                 (15) Sunday Tomatoes Sauteed With Chipolte
 
 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 chipolte 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-chipolte 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 chipolte 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  <SuzyWert@aol.com>
 
 
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