Ragout of Cipollini Onions with Tomato, Cinnamon, and Cumin
This recipe, full of North African flavors, is good served as part of a mixed hors d'oeuvre such as tapas or over basmati rice to catch all the sauce. Roasting the tomatoes yields a deeper, richer, slightly sweeter flavor than you'd get by cooking them on the stovetop the entire time.
Recipe by Cooking Light April 2003
Gallery
Credit:
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
143 calories; calories from fat 5%; fat 0.8g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 3.4g; carbohydrates 32.2g; fiber 2.3g; cholesterol 0mg; iron 1.4mg; sodium 397mg; calcium 55mg.