Ragoût Of Cipollini Onions With Tomato, Cinnamon, And Cumin

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This recipe, full of North African flavors, id good served as part of a mixed hors d'oeuvre, such as taps, or over basmati rice. Roasting the tomatoes yield a richer flavor than you'd get by cooking them on the stovetop.
== Ingredients ==
* 2 garlic cloves, chopped
* Cooking spray
* 1 1/4 pounds tomatoes, cut in half crosswise (about 3 large)
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* 2 pounds cipollini onions, peeled
* 1 teaspoon ground coriander
* 1/4 teaspoon ground cumin
* 1 (2-inch) cinnamon stick
* 1 cup vegetable broth
* 1/4 cup dried currants
* 3 thyme sprigs
* 2 bay leaves
* 1 (3-inch) orange rind strip
* 2 tablespoons fresh orange juice
* 1 teaspoon brown sugar
* 2 tablespoons chopped fresh cilantro
== Directions ==
# Preheat oven to 375°.
# Sprinkle garlic evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray.
# Arrange tomato halves, cut sides down, over garlic.
# Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray tomato halves with cooking spray.
# Bake at 375° for 55 minutes or until tender.
# Remove from oven; cool in dish.
# Place tomato mixture in a blender or food processor, reserving liquid in baking dish.
# Process tomato mixture until smooth; strain through a sieve into a large bowl.
# Discard solids.
# Add reserved liquid to bowl.
# Heat a large nonstick skillet coated with cooking spray over medium-high heat.
# Add onions, and sauté 8 minutes.
# Remove onions from pan.
# Add coriander, cumin, and cinnamon to pan, and sauté 1 minute.
# Add onions, puréed tomato mixture, 1/4 teaspoon salt, 1/8 teaspoon pepper, broth, and next 4 ingredients to pan.
# Bring to a simmer over medium heat, and cook 30 minutes or until onions are tender and sauce is thick, stirring occasionally.
# Remove from heat, and stir in orange juice and sugar.
# Remove cinnamon stick, bay leaves, and orange rind.
# Sprinkle with cilantro.
Yield: 6 servings
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