Sauteed Chipotle Tomatoes
serves 8-10
Use leftover tomatoes to make Mexican spaghetti and to serve with cold roast beef.
This recipe is part of Andrew Schloss's Sunday Dinners.
1/4 cup olive oil
2 tablespoons plus 2 teaspoons chipotle hot pepper sauce
24 plum tomatoes
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon wine vinegar
1/4 cup chopped cilantro
prep: 10 minutes
total: 10 minutes
large skillet
1. Mix 2 tablespoons of the olive oil with 2 tablespoons of the chipotle sauce.
2. Cut out the stems from the tomatoes. Cut into 1/2 inch-thick slices. Place the slices in the olive oil and chipotle mixture and turn to coat.
3. Sauté the onion in the remaining olive oil in a large skillet until barley softened. Add the tomatoes and sauté until seared on both sides. Add the garlic, remaining chipotle hot pepper sauce, a sprinkling of salt and pepper, vinegar and cilantro, and cook another minute.
