Better Homes & Gardens - Best of Summer Recipes - - Tiny Tomatoes -

prep 15 min­utes cook 45 min­utes

8 cups as­sorted tiny toma­toes 1 medium sweet yel­low onion, peeled

and quar­tered 5 Tbsp. but­ter 11/4 tsp. kosher salt

1. In a 4- qt. saucepan com­bine 61/2 cups of the toma­toes, onion, but­ter, and salt over medium heat. Once toma­toes be­gin to bub­ble, re­duce heat to a sim­mer. Cook 30 min­utes, stir­ring ev­ery 10 to 15 min­utes. Stir in re­main­ing toma­toes; cook 15 min­utes more or un­til but­ter has sep­a­rated from the toma­toes and most of the liq­uid has evap­o­rated. Serve over cooked po­lenta. Top with fresh oregano. Makes 6 serv­ings. per serv­ing 124 cal, 10 g fat (6 g sat. fat), 25 mg chol, 571 mg sodium, 9 g carb, 2 g fiber, 6 g sug­ars, 2 g pro.

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