Text 23434, 62 rader
Skriven 2015-01-29 06:17:50 av Dave Drum (1:261/38.0)
Ärende: Gourmet 005
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Tomatoes w/Crusty Bread
 Categories: Vegetables, Breads
      Yield: 8 servings

      3 cn (28 oz ea) whole tomatoes in
           Juice
      6 tb Unsalted butter; divided
      2 md Onions; chopped
      2 cl Garlic; fine chopped
    1/8 ts Ground allspice
    1/8 ts Ground cloves
      1 ts Dried thyme
      1 tb Packed light brown sugar; to
           Taste
      8 sl (1/4") sandwich bread

  The brown sugar in the ingredients list is there to mellow
  the acidity of the tomatoes, not to make this a sweet dish.
  Use a sturdy bakery loaf of white sandwich bread, not the
  packaged sliced stuff, for the topping. You will get enormous
  pleasure from serving people this dish.

  Preheat oven to 425°F with rack in middle. Butter a 3-quart
  baking dish (about 13 by 9 by 2 inches).

  Drain tomatoes, reserving 1 cup juice, then chop.

  Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over
  medium-high heat until foam subsides, then cook onions with
  1/2 teaspoon salt, stirring occasionally, until golden-brown,
  about 10 minutes. Add garlic, allspice, and cloves and cook,
  stirring, 1 minute.

  Stir in tomatoes with reserved juice, thyme, brown sugar,
  and 1/2 teaspoon pepper and briskly simmer, uncovered,
  stirring occasionally, until thickened, about 20 minutes.

  Meanwhile, melt remaining 1/2 stick butter and brush onto
  both sides of bread. Halve each slice.

  Transfer tomato mixture to baking dish and top with bread,
  overlapping slightly. Bake until bubbling and bread is crisp
  and golden-brown, about 20 minutes.

  Edna Lewis

  Makes 8 (side dish) servings

  Gourmet | January 2008

  Meal Master Format by Dave Drum - 26 February 2008

  Uncle Dirty Dave's Archives

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... Lentils are friendly-the Miss Congeniality of the bean world-Laurie Colwin

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 * Origin: Prism bbs (1:261/38)