Green Onion/Scallion

Slow cooked tomato flavorĀ bomb

August 17, 2016
3 Ratings
Photo by Ivorygalny
  • Serves 6-8 as a side dish
Author Notes

Since tomatoes in the winter in New York don't really taste like anything, at one point I vowed not to buy them at all between October and July. Well, that didn't work. I just like tomatoes too much. This recipe is amazing with the best summer tomatoes, but it was developed out of my inability to go cold turkey on tomatoes during the fall and winter months and as such works with mediocre tomatoes too. If you have some great tomatoes right now but find the recipe too wintery, it freezes well so go ahead and make it and pop it in your freezer. —navahfrost

What You'll Need
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 medium sized onion, chopped finely
  • 1-2 yukon gold potatoes, shredded coarsely on a box grater
  • 1 can garbanzo beans, drained
  • 5 medium/large tomatoes, diced (I used beefsteak but you can use plum and if you do maybe do 7 or 8)
  • 1 egg, lightly beaten
  • 1 green onion, chopped
  1. Cook the shredded potato in a pan with two tablespoons olive oil. sprinkle about half a teaspoon of salt and let cook, moving them around a few times. I like to get some crusty bits so I let it sit in one spot before turning for a first turn, then again a few minutes later. It will cook again later in the process so it can be slightly al dente. Remove to a plate and set aside.
  2. Add another 2 tablespoons of olive oil to the pan and add all of your dry spices. Stir a few minutes on low heat until fragrant and add the chopped white onion to the pan and another 1/2 tsp. salt. cook on low-medium heat to avoid burning, stirring once in a while until the onions are very soft and jammy. This can take a while, so be patient. It's worth the wait!
  3. Add the diced tomatoes to the pan with the onions and spices, and cook over medium heat, stirring often. Cook for at least 30 minutes, reducing the liquid down so that the tomatoes and onions get thick. Taste for salt and add another pinch if it seems to need it. At this point if you like a heavy curry flavor you can add more curry powder.
  4. Once you have achieved the thick pasty texture in the onion/tomato mix, add the beaten egg to the pan. Stir briefly and add the potatoes back into the pan along the drained chickpeas. Stir in a little cilantro. Cook for a few minutes until combined. Top with more fresh cilantro and chopped green onion.
  5. NB: this is good served with a labneh or greek yogurt, also good on rice. If you want it spicy, add some hot pepper flakes or Sriracha!

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