Ragout of Cipollini Onions with Tomato, Cinnamon, and Cumin
You can never have too many side dish recipes, so give Ragout of Cipollini Onions with Tomato, Cinnamon, and Cumin a try. This recipe serves 6. One serving contains 106 calories, 3g of protein, and 0g of fat. Head to the store and pick up tomatoes, pepper, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.
Instructions
Sprinkle garlic evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange tomato halves, cut sides down, over garlic.
Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray tomato halves with cooking spray.
Bake at 375 for 55 minutes or until tender.
Remove from oven; cool in dish.
Place tomato mixture in a blender or food processor, reserving liquid in baking dish. Process tomato mixture until smooth; strain through a sieve into a large bowl. Discard solids.
Add reserved liquid to bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onions, and saut for 8 minutes.
Add coriander, cumin, and cinnamon to pan, and saut for 1 minute.
Add onions, pureed tomato mixture, 1/4 teaspoon salt, 1/8 teaspoon pepper, broth, and next 4 ingredients (broth through orange rind) to pan. Bring to a simmer over medium heat, and cook for 30 minutes or until onions are tender and sauce is thick, stirring occasionally.
Remove from heat, and stir in orange juice and sugar.
Remove cinnamon stick, bay leaves, and orange rind.