Rare, delicious cucumber recipe

Got lots of cucumbers and want a new recipe for them? Have I got a deal for you. Actually, the first time I saw this recipe I was very skeptical, I mean, who cooks cucumbers in tomato sauce? Answer: the Germans. The recipe comes from Tastes of Liberty, a collection of old recipes from several ethnic groups. It's become a summer favorite of ours when both cucumbers and tomatoes are ripe. Here 'tis:

Gurken in Tomatensosse (Cucumbers in Tomato Sauce)
from Tastes of Liberty, a book sponsored by Chateau St. Michelle, a Washington winery

4 to 6 servings

4 medium cucumbers (about 2 lbs.)
1 tsp. salt
4 slices bacon, minced
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
2 Tblsp. tomato paste
2 Tblsp chopped parsley
1/8 tsp. freshly ground white pepper
2 Tblsp. grated Gruyere or Swiss cheese

Pare cucumbers, cut lengthwise into halves and remove seeds. Slice crosswise into 1” pieces and place in large bowl. Sprinkle with salt and cover with heavy plate. Let stand 30 minutes. Drain and pat dry with paper towels.

Fry bacon in large skillet over high heat until soft, stirring to separate pieces, about 2 minutes. Add cucumbers and sauté, stirring frequently until light brown on all sides, 10 to 12 minutes. Remove cucumbers and bacon from skillet with slotted spoon and reserve. Add onion to pan drippings and cook until soft, about 3 minutes. Stir in tomatoes, tomato paste, 1 Tblsp. of the parsley and pepper. Reduce heat to low and simmer, uncovered, until tomatoes are soft, about 10 minutes. Return cucumbers to skillet and cook until heated through, 3 to 5 minutes longer. Stir in cheese and cook 1 minute longer. Transfer to heated serving bowl and sprinkle with remaining parsley. Serve hot.

Enjoy, Nonna.PapaVino

Sounds delicious. Maybe if I get some cucumbers I'll try it.

If the cucumbers get going! I have had one little one this year! Now they are doing a lot of blooms but no cucumbers in site.

This year we're raising, amongst others, a cucumber called Sikkim. It's an Indian variety from the (duh!) province of Sikkim. Delicious sweet flesh, and a spicy (I think slightly bitter) red skin. Yup, you heard right, the skin of the cucumber turns brick red when it reaches maturity! Shouda seen the eyes go big and round on the nephew and grand-nephews when I brought one out at the recent picnic. Most of the cukes I used tonight in the German cucumbers in tomato sauce were Sikkims. The web site was correct: they do cook up well. http://rareseeds.com/vegetablesa-c/cucumber/sikkim-cucumber.html BTW, these suckers can grow to a surprising size (my largest to date was just over 7" long), and I understand they store well. We'll see.

Sounds very interesting, saved to favorites, and