Fried tomatoes with garlic and olive oil
6 servings
480 minutes
Fried tomatoes with garlic and olive oil are a true embodiment of the simplicity and depth of Italian cuisine. This recipe originates from the sunny regions of Italy, where fresh, ripe tomatoes are the foundation of many dishes. Roasting at low temperatures transforms them into sweet, concentrated pieces that melt in your mouth, while garlic and olive oil add aromatic warmth and softness. The dish is perfect as a side for meat, an addition to pasta, or as a standalone appetizer with crusty bread. This recipe is a true symphony of flavors that reveals the richness of Mediterranean gastronomy.
1
Preheat the oven to 95 degrees.
2
Cut the tomatoes in half and place them cut side down on 2 large baking sheets.
- Plum tomatoes: 1.8 kg
3
In a small bowl, mix crushed garlic and olive oil and pour it over the tomatoes.
- Garlic: 6 cloves
- Olive oil: 5 tablespoon
4
Salt and pepper the tomatoes and place them in the oven for 6-8 hours (the tomatoes should shrink in size but maintain their shape). Cool down.
- Salt: to taste
- Freshly ground black pepper: to taste
