- 6 ONIONS, chopped
- 2 TBSP OLIVE OIL
- 3 TBSP VINEGAR
- 1 TBSP BROWN SUGAR
- 3 TBSP RAISINS
- 1 ORANGE, juice and rind
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- 10 TOMATOES, halved
- 1 TBSP BROWN SUGAR
- 2 CLOVES GARLIC, thinly sliced
- 1 TBSP LEMON RIND, grated
- 1 TBSP OREGANO
- SALT
- FRESH MILLED PEPPER
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Fry the onions in the olive
oil on very low heat for half an hour. Now add the rest of the ingredients,
and simmer for 15 minutes. Put the mixture in a glass jar, and keep refrigerated.
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Put the tomatoes in
rows on a baking tray, the cut side upwards. Distribute the other
ingredients over the tomatoes. Fry 3 hours in the oven at 100 degrees
Celsius.
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