Grilled tomatoes with balsamic sauce
Grill the tomatoes whole without cutting them over low to medium heat. It is also recommended to eat them with meat or fish. Simmer the balsamic sauce until it reduces to the point where you can draw a line 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 fry
2
Once the tomatoes are soft and browned all over, transfer to a plate
3
Add A to the same frying pan and simmer, stirring with a wooden spatula, until thickened
4
Pour 3 and olive oil over 2 and sprinkle with parsley
Materials 2 people
-
- Fruit tomato
- 1/2 pieces
-
- Black Tomato
- 1/2 pieces
-
- Green tomatoes
- 1/4
-
- Red and yellow cherry tomatoes
- 2 each
-
- Aiko
- 1 piece
-
- Do not peel the garlic
- 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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