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| Ingredients | | 6 large plum tomatoes | | 3 tablespoons olive oil | | 2 garlic cloves, peeled and halved | | generous pinch salt | | 1 teaspoon dried oregano |
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| Pomodori In Padella (Sautéed Plum Tomatoes with Garlic & Oregano) |
| 01 / 09 / 05 Alessandra Zecchini | | The first tomatoes of the season – and some hothouse tomatoes – can lack in taste and intensity. The cooking method used for this side dish is a good way to concentrate the best of their flavour and, if cooked for a few minutes longer until mushy, they become an excellent and quick pasta sauce. |
Method |
Halve the tomatoes lengthwise. Heat the oil and garlic in a large frying pan (to hold all the tomato halves, if possible).When the oil is hot, quickly put in all the tomatoes, cut side down, and fry on high for 2 minutes. Turn tomatoes over, sprinkle with salt and oregano then cook for 1 further minute. Serve immediately, 2 halves per plate, or keep warm until serving. Serves 6. 
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