RAGOUT OF CIPOLLINI ONIONS W TOMATO, CINNAMON AND CUMIN (Mary/Rich)

2 garllic cloves, chopped
Cooking spray
1 1/4 pounds tomatoes, cut in half crosswise (about 3 large)
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 pounds cipollini onions, peeled
1 tsp ground coriander
1/4 tsp ground cumin
1 (2-inch) cinnamon stick
1 cup vegetable broth
1/4 cup dried currants
3 thyme sprigs
2 bay leaves
1 (3-inch) orange rind strip
2 TBS fresh orange juice
1 tsp brown sugar
2 TBS chopped fresh cilantro

Preheat oven to 375 degrees

Sprinkle garlic evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange tomoto halves, cut sides down, over garlic. Sprinkle with 1/4 salt and 1/8 tsp pepper; lighlty spray tomoto halves with cooking spray. Bake at 375 degrees for 55 minutes or until tender. Remove from oven; cool in dish.

Place tomato mixture in a blender or food processor, reserving liquid in baking dish. Process tomato mixture until smooth; strain through a sieve into a large bowl. Discard solids. Add reserved liquid to bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute for 8 minutes. Remove onions from pan. Add coriader, cumin, and cinnamon to pan, and saute for 1 minute. Add onions, pureed tomato mixture, 1/4 tsp salt, 1/8 tsp pepper, broth, and next four ingredients (broth through orange rind) to pan. Bring to a simmer over medium heat, and cook for 30 minutes or until onions are tender and sauce is thick, stirring occasionally. Remove from heat, and stir in orange juice and sugar. Remove cinnamon stick, bay leaves, and orange rind. Sprinkle with cilantro.

Yield: 6 servings