Charring tomatoes and onion in a cast-iron skillet sears them and creates a deep, smoky flavour. Crush the toasted fennel seeds using anything convenient, such as mortar and pestle, rolling pin or bottom of heavy skillet. Enjoy this with cheese omelettes or grilled chicken and fish.
- Portion size 8 servings
- Credits : August 2009
Ingredients
Method
Cut tomatoes and onion into 1-inch (2.5 cm) thick slices; set aside.Heat cast-iron skillet over high heat until drop of water sprinkled into pan sizzles. Toast fennel seeds, shaking pan, until fragrant, 1 to 2 minutes. Crush seeds and transfer to large bowl; let cool.
Working in batches, cook tomatoes and onion, turning once, until softened and charred, about 3 minutes. Let cool on tray. Cut into about 3/4-inch (2 cm) cubes; add to fennel seeds.
Add garlic, oil, lemon juice, vinegar and salt ; stir to combine.
Nutritional facts per each of 8 servings: about
- Sodium 82 mg
- Protein 1 g
- Calories 96.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 28.0
