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Tomato Onion Stew

Tomato Onion Stew

This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, September 2010 http://www.marthastewart.com/346953/tomato-onion-stew
4
Rated
80100(1)1
  • Yield Makes 1 quart
    Serves 6

Ingredients

    • 3 tablespoons vegetable oil
    • 3 medium onions, thinly sliced
    • 1 garlic clove, minced
    • 5 medium tomatoes, cut lengthwise into eighths
    • 1 1/2 teaspoons coarse salt
    • 1/2 teaspoon freshly ground black pepper

Directions

  1. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
  2. Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

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