I love sauteed tomatoes with bake or sada roti. I am never tired of it. I love it for breakfast or dinner along with a warm cup of tea or creole cocoa. you know, eating it the usual. Ah, that’s the life…I’m sure many of you will be able to connect with a simple dish like this that’s why I chose to post it at this time. Although it is a great companion to cornmeal fry bake I also find it just fitting for this time of Lent which, by the way, I’m really getting a hang of.
I really didn’t have as much meat as I usually do during this time and consumed lots more veggies. Of course this had some influence on the recipes we chose to prepare and I must say it was a creative and rewarding experience. Now sauteed tomatoes shouldn’t be looked at so simply. It’s loaded with antioxidants more importantly lycopene which is great at combating cancer.
Now here’s the secret…By cooking the tomatoes like I did releases even more lycopene and….and when paired with broccoli it makes the cancer fighting properties of each vegetable much much stronger. So, who say sauteed tomatoes for breakfast or dinner? Wise choice! Here’s Sauteed tomatoes.
6 medium tomatoes, diced
1 small onion, sliced
2 cloves of garlic, crushed
1 tsp. salt
1 tsp. pepper sauce
1/4 cup water
2 tbsp oil (coconut or olive)
Dice the tomatoes…
… and slice the onion. Sprinkle the salt on the tomatoes.
Saute the onion and garlic in a little oil. Cook until they are translucent and the garlic is slightly golden.
Add the tomatoes. Saute for about 3 minutes mixing in the pepper.
Then add 1/4 cup water and simmer for 3 more minutes. Serve hot.
As promised, here I’m having my cornmeal fry bake with my hot off the fire sauteed tomatoes. Yummy.
So, I do hope you liked this simple but again tasty recipe from my kitchen to yours. Enjoy my sauteed tomatoes with whatever you like and do share you thoughts.
Ah gone 🙂