Ingredients

  • ½ tablespoon extra-virgin olive oil
  • ¼ teaspoon cumin seeds
  • 1 small onion, minced
  • 2 medium, ripe tomatoes, seeded, peeled and finely chopped, about 1/2 pound
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 teaspoon freshly squeezed lemon juice
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      108 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 19 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One-third cup

Preparation

  1. Heat the olive oil in a small saucepan over high heat. Add the cumin seeds, and when they start to sizzle, stir in the onion. Saute over medium heat until the onion is tender, about four minutes.
  2. Add the tomatoes and cook over high heat for about five minutes, or until the mixture thickens. Season with salt and pepper, stir in the lemon juice and allow to cool to room temperature.

10 minutes

Dining and Cooking