Friday, July 15, 2011

Pan Sautéed Fresh Tomatoes

It is no secret that Italians like simple food. The true secret is in using the best tasting, fresh, ripe vegetables. Buy some very ripe ‘on the vine’ small tomatoes, they shouldn’t be too watery, simply drop them in the pan with some garlic and olive oil and enjoy the true taste of the tomato: the most generous vegetable you can have in your pantry. Serve over slices of toasted country bread or simply as a side (contorno) to a dish of meat or fish. And you can use it to dress pasta too...

2 lb (1 kg) fresh, very ripe “on the vine” cherry tomatoes
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and chopped
pinch of crushed red pepper (optional)
4 slices toasted country bread
 Chop the tomatoes with their skin on.
 Place in a skillet the olive oil and garlic. Turn heat to medium.
 When the oil is hot add the tomatoes. Do not let the garlic color.
Cook the tomatoes for about 10 minutes. Let the juices thicken a little.

 Serve as a bruschetta over slices of country bread oir simply as a side (contorno) to a dish of meat or fish.

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