Roasted Jumbo Prawns With Hot Pepper And Spiced Tomato Saltsa Recipes

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SPICED TOMATO SALTSA



Spiced Tomato Saltsa image

This spiced tomato saltsa recipe is courtesy of chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
4 medium Spanish onions, sliced lengthwise
Coarse salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
1 can (32 ounces) diced tomatoes in their juices
6 whole allspice
6 whole cloves
2 sticks cinnamon, chopped into small pieces
2 tablespoons coriander seeds, smashed
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.
  • Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.

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