3 tbsp. butter
1 med. onion, thinly sliced and cut into rings (about 1 c.)
1 lg. tomato, peeled, seeded and finely chopped
8 sm. carrots, peeled and sliced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 c. finely chopped scallions (include 2-inches of green stems)
2 tbsp. finely chopped fresh parsley

Melt butter in a heavy 10 to 12-inch skillet set over high heat. Drop in the onion rings and stirring frequently, cook over moderate heat for 8 to 10 minutes or until they are golden brown.

Add chopped tomatoes, raise the heat and broil briskly, uncovered, until most of the liquid in the pan has evaporated. Then stir in carrots, salt and cayenne pepper. Pour in just enough water (about 1/2 to 3/4 cup) to barely cover the carrots, bring to a boil and cover the skillet tightly. Reduce heat to low and simmer for about 10 minutes or until the carrots are just tender.

Transfer carrots and sauce to a heated serving bowl, sprinkle with chopped scallions and parsley. Serve at once.

Serves 4 to 6.

Submitted by: Paula Tavares