Grilled tomatoes with balsamic sauce
Don't cut the tomatoes, but keep them large over low to medium heat. It is also recommended to eat it with meat or fish. Simmer the balsamic sauce until you can draw lines on the plate.
How to make it
1
Heat olive oil in a frying pan, add all the tomatoes and lightly crushed garlic, sprinkle with salt and coarsely ground black pepper and cook.
2
Once the tomatoes are soft and browned all over, place on a plate.
3
Put A in the same frying pan and simmer with a wooden spatula until thickened.
4
Pour 3 and olive oil on 2 and sprinkle with parsley.
Materials 2 people
-
- Fruit tomato
- 1/2 pieces
-
- Black tomato
- 1/2 pieces
-
- Blue tomato
- 1/4
-
- Cherry tomato red, yellow
- 2 each
-
- Aiko
- 1 piece
-
- Garlic skin is not peeled
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[A]
- Balsamic Vinegar
- 40ml
-
- Lemon juice
- A little
-
- For minced parsley
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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