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Tunisian Tomatoes

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“Exotic sweet ‘n’ sour flavours are dynamite with tomatoes. This is the way to use up tomatoes that have reached their juicy prime. Fabulous as a side dish with grilled steak or butterflied leg of lamb or chops. Or try as a burger topper. Best eaten the same day they’re made. From Chatelaine Magazine. Enjoy!”
READY IN:
20mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut tomatoes in half. Gently squeeze out and discard seeds, then coarsely chop. Place in a large bowl with shallots.
  2. Heat oil in a large frying pan over medium-high heat. Add garlic and dried seasonings. Stir frequently until evenly coated and fragrant, 30 seconds. Add vinegar, sugar and salt. Boil, stirring continuously, about 3 minutes. Add tomatoes and stir just until heated through, 1 to 2 minutes. Stir in cilantro or basil.

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