Title: Carmelized tomato and onion compote
 Categories: Lowfat, Vegetables
      Yield: 4 Servings
 
  1 1/2 lb Large tomatoes; cut in
           -wedges
           Up to 2 lbs.  (about 4 lbs)
      2 ts Butter   (2 T)
      2 c  Onions; sliced into rings
           Vadelias if possible
      1 ts Sugar
    3/4 ts Ground coriander; or cumin
           -(1/2 t.)
    1/2 ts Salt
    1/8 ts Pepper
      2 tb Brown sugar (not in
           -original)
      2 tb Cornstarch  (not in
           -original)
 
  In a saucepan, heat butter until hot; add onions, 1 tablespoon water
  and the first sugar (white). Cover and cook over very low heat until
  tender, stirring occasionally.  Stir in coriander, salt, pepper,
  second sugar (brown) and the tomatoes.  Cook uncovered until tomatoes
  are almost soft, about 5  mins or so. (Original recipe: .....cook
  until tomatoes are soft, about 10 mins.)
  
  (The following paragraph was not in original.) In a small bowl, mix
  cornstarch with water to make a smooth paste.  Stir into tomatoes and
  continue cooking until tomatoes are tender and mixture has thickened,
  about another 5 mins.
  
  NOTE:  Measurements/directions in parens are the original recipe.
  
  ORIGINATOR   The Sun, 9/18/1996 via Anita M. Cousar SUBMITTOR Grace
  Wagner (wgmm@main.citynet.net) DATE 9/25/96