Put a bowl of ice water near the stove.
Cut an X in the bottom of each tomato.
Cook the tomatoes until the X begins to split, about 1 minute.
Transfer the tomatoes to the ice bath to cool for 30 seconds.
Drain, peel and chop.
Add oil and heat over medium heat.
Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add garlic and cook, stirring occasionally, until softened, about 3 minutes.
Add the tomatoes, cilantro stems, water, salt and crushed red pepper.
Stir in cilantro leaves and pomegranate molasses.
Serve warm or cold.
Use it up: Glaze roast meat; stir into tea; drizzle over roasted vegetables; make muhammara.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
