Oshkinigikwe (Tomato Stew)
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
tomatoes
miniature, mexican tomatoes, washed, deseeded |
|
| 12 | each |
shallots
chopped |
*
|
| ⅓ | cup |
water
|
|
| ⅓ | cup |
cucumbers
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
tomatoes
miniature, mexican tomatoes, washed, deseeded |
|
| 12 | each |
shallots
chopped |
*
|
| 79 | ml |
water
|
|
| 79 | ml |
cucumbers
minced |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
cornstarch
|
|
Directions
Place tomatoes in a large saucepan, add the shallots and water and simmer for 30 minutes, stirring gently on occasion.
Add the cucumbers and salt and pepper, simmer for 10 minutes, stirring, until the tomatoes break up.
Quickly add the corn flour, 1 tablespoon at a time, stirring slowly.
Simmer for 5 minutes and serve.
