Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Firm ripe tomatoes
1 ea Stick celery; julienned
2 cl Garlic; crushed
1 ea Sprigs thyme
1 ea Bayleaf
1/4 c White wine
3 tb Vinegar
2 tb Sugar
1/4 ts Cayenne pepper
Salt pepper
1 lb Peeled baby onions
1/4 c Washed golden raisins
-(sultanas)
4 tb Olive oil

Rinse the tomatoes and remove the stalks. Make several incisions in
the skin with a sharp knife. Put in the microwave oven on a double
layer of kitchen paper. Cover and microwave on HIGH for 2 minutes.
Skin the tomatoes, chop coarsely and put in the bowl of a food
processor.
Add the celery and garlic and puree until smooth.
Pour the puree into a small casserole. Add the thyme, bayleaf, white
wine, vinegar, sugar, Cayenne pepper and salt and pepper to taste.
Stir well. Put in the microwave oven, uncovered, and cook on HIGH
for 10 minutes, stirring midway through the cooking time.
Add the onions and golden raisins (sultanas) and pour the olive oil
over. Cover and microwave on HIGH for 10 minutes. Prick the onions
with a toothpick to test if they are tender. Actual cooking time will
vary according to the size of the onions.
Leave to cool. Discard the thyme and bayleaf and chill in the
refrigerator for 2 hours. Serve very cold.

_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books
ISBN 0-8317-5985-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-06-95

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