This is a very simple and tasty way to deal with a bountiful summer harvest of homegrown tomatoes when you’re tired of tomato sandwiches, tomato soup, salsa and fried tomatoes! I threw this together with leftovers from a large potluck with lots of friends that we enjoyed last weekend. I had about 2 cups of chopped tomatoes (from the taco salad fixings) and about 2 cups of chopped sweet onions that were not going to keep. I actually surprised myself at how good this was just spooned onto crackers or crisp bread!
Take equal amounts of chopped, ripe tomatoes and chopped sweet onion.Simmer together (with no added liquid) on very low heat until all is very soft and flavors have mingled well. I did it for about 1 1/2 hours. Add salt to taste. Serve warm or at room temperature on crackers, crisp flatbread, or zwieback.
Hard to believe that something this tasty is so rich in health-enhancing properties – the cooked tomatoes are loaded with the phytochemical lycopene which has significant risk reduction factors for prostate cancer, among other benefits. According to Winston Craig, MPH, PhD, RD onions are high in a variety of sulfur-containing compounds that are known to help prevent cancer, aid in lung problems such as asthma, and decreases rates of stomach cancer in populations that consume more onions. Their effects are similar to garlic, also in the same family, but milder.
More information: http://www.vegetarian-nutrition.info/updates/onions.php