- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Roger Hayot
Ingredients
- 2 tablespoons Olive Oil
- 1 small Organic Yellow Onion chopped (1 cup)
- 1 teaspoon Dried Sage
- 2 tablespoons Minced Garlic or 2 large cloves
- 2 pounds Sunflower Chokes peeled
- 3/4 pounds Plum tomatoes peeled seeded and quartered (2 cups)
- 1/4 cup Organic Lemon juice freshly squeezed
- 2 teaspoons Kosher Salt
- 1 teaspoon Fresh Ground Black Pepper
Directions
Preheat over to 350°F. Heat a large, nonreactive, ovenproof braising pan over medium heat. Add the oil and heat it, about 1 minute. Add the onion and dried sage, and cook, stirring, until translucent, about 2 minutes. Reduce the heat to low, add the garlic and cook, stirring for 1 minute more. Add the sun chokes, tomatoes, and pepper and cook, stirring for 2 minutes. Cover the pan with a lid or with aluminum foil and bake until the sun chokes are soft but still hold their shape, 40 to 45 minutes. Remove the cover and add the lemon juice and salt. Mix gently. Serve warm.
Peeling Tomatoes
To peel tomatoes, bring a pot of water to a boil; prepare an ice bath as well. Cut a shallow 'x' in the skin at the bottom of each tomato. Drop the tomatoes into the boiling water and leave them there until the skin begins to peel for about 20 seconds. Remove them with a slotted spoon or skimmer and add them immediately to the ice bath. The cold water will loosen the skins. You should be able to peel the tomatoes easily.
