Ms. Mofet's Hot Dogs with Tomato & Onions

[msmofet]

Ms. Mofet's Hot Dogs with Tomato & Onions

Approximately 5 servings

• 1 lb Hot dogs (≈ 16 oz)(*See note below)
• 1 large onion (≈ 1 cup / ≈ 8 oz)
• 1 stick butter (≈ 4 oz)
• 1 (6 oz) can tomato paste
• 1 cup water (≈ 8 oz)
• 1/2 cup burgundy wine (≈ 4 oz)
• Ground peppercorns
• Ground red pepper flakes
• Sea salt - ONLY if necessary

1. Slice hot dogs into thin coins
2. Slice onions thin
3. Place butter, onions & hot dogs in pan
4. Sauté till the hot dogs puff up and onions are soft
5. Add tomato paste and stir well to break up paste
6. Add water and wine; stir well
7. Bring to boil for 2 minutes; lower to a simmer for 10 minutes or until flavor melds and hot dogs take on the other flavors
8. Add additional water/wine if needed to create a sauce
9. Taste and season with ground peppercorns, ground red pepper flakes (salt if needed)

Serve in a bowl with crusty bread to dip in sauce or over pasta (pictured below).

*Note: I used Nathan's skinless bigger than the bun beef franks.

 

[Aunt Bea]

Only one stick of butter, I gotta try this!!!

I will need to swap out the pasta and serve it over cauliflower or maybe substitute a can of beans for the pasta.

If you are feeding a group of kids slice the hot dogs lengthwise into thirds and then slice each slice into thirds again to create 9 long sticks. When you cook them they will curl into "worms".

Thanks!

 

[GotGarlic]

I used to make something similar with a can of baked beans. Haven't made that in ages. Thanks for the reminder, msmofet

 

[msmofet]

You're welcome and enjoy.

 

[CraigC]

Wow, reminds me of a dish my grandmother made. Butterfly the dogs lengthwise, brown in some vegi oil, remove, add thinly sliced onions to pan and saute till soft. Throw in some minced garlic until fragrant and then a couple of 14.5oz cans of stewed tomatoes. Dash of worcestershire and add back the dogs. Serve over egg noodles or spaetzle.