Oshkinigikwe(Tomato Stew)
Yield
1 batchPrep
15 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
mexican tomatoes
mini, washed and 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 |
mexican tomatoes
mini, washed and 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; 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.
