This is going to become your wild card recipe this summer. It is great with any type of tomato and is perfect as a garnish for meat and fish, to accompany salads and it is perfect with a cheese board.
The important thing is to use a non-stick pan that can withstand heat well and decide which herbs we like best for flavoring: basil, sage, or your favorite aromatic herbs.
600 g of tomatoes (today we used cherry tomatoes, but you can use whatever you want, although the time will increase)
4 cloves of garlic finely chopped
4 tablespoons balsamic vinegar of Modena
150 ml of oil
In aRed Diamond pan , we can add the oil with the herbs and heat to about 40 degrees for 10 minutes. Remove the oil leaving a couple of tablespoons and brown the minced garlic.
When the garlic is well browned, add the tomatoes and sauté for a few minutes until the tomatoes are golden. Add the rest of the oil and vinegar, and season with salt and pepper. We lower the temperature and leave 5 more minutes.
We can use them as a garnish for fish and meat or to prepare a quick dinner by putting them on toast like this one.
Photography and recipe by Loleta .