* Exported from MasterCook * (15) Sunday Tomatoes Sauteed With Chipotle Recipe By : From Dinner's Ready by Andrew Schloss with Ken Bookman Serving Size : 1 Preparation Time :0:00 Categories : Suzy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dried chipotle pepper -- stemmed and seeded 1/4 cup olive oil 30 plum tomatoes (about 5 1/2 pounds) 1 medium onion -- chopped 1 clove garlic -- minced salt and pepper to taste 1/4 teaspoon red-wine vinegar 1/4 cup cilantro -- chopped Cover pepper with boiling water and soak for 10 minutes. Remove and finely chop. Mix in 2 tablespoons of the olive oil. Core the tomatoes and slice them 1/2-inch thick. Place the slices in the oil-chipotle mixtures, turning to coat them. Saute the onion in the remaining 2 tablespoons olive oil in a large skillet until barely softened. Add the tomatoes and saute until seared on both sides. Add the garlic, the remaining 2 teaspoons of chipotle sauce, salt, pepper, vinegar, and cilantro and cook 1 more minute. Serves 5 or 6 slices for person. Makes 8-0 servings, plus enough to: Reserve 1 cup for Mexican Spaghetti Reserve 1 cup for Cold Roast Beef with Two Sauces. REG #4 Shared by SuzyWert, Indiana - - - - - - - - - - - - - - - - - -