Spicy Tomato Spread

Something different to do with the tomatoes in your life. It’s sort of like a bruschetta, but cooked. Enjoy on top of fresh baked or toasted bread.

Ingredients:

1 14 1/2 ounce (411 g) can diced tomatoes

1/2 cup (125 mL) yellow onion, finely chopped

1 inch (2.5 cm) fresh ginger root, finely chopped

1 teaspoon (5 mL) lemon juice

1/2 teaspoon (2 mL) white vinegar

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) ground red pepper (like cayenne)

1 tablespoon (15 mL) vegetable oil

Cooking It:

In a large nonstick skillet, heat the oil over a medium flame. Add the onion and ginger and sauté until the onions are translucent. Add the red pepper, salt, vinegar and lemon juice and stir a few times. Add the tomatoes. Cook for 10 minutes with the medium flame, stirring a couple of times. Then lower the flame and simmer until most of the water evaporates, usually another 35 to 45 minutes. Stir occasionally. Allow it to cool for about 10 minutes. Spread on your favorite fresh or toasted bread.