Sweet caramelized tomatoes without sugar

Tomatoes are naturally sweet, and if they have a little acidity you just need to cook them for the right amount of time to take that away.

This is something my father used to make often, in summer, when the tomatoes were a little too red to be used in salad, but not as mushy yet to be made into a sauce. Cut the tomatoes in two halves. In a frying pan place some olive oil and then a clove or two of garlic. When the oil is hot add the tomatoes, cut side down. Add salt and dried oregano. Slowly fry the tomatoes (about 10 minutes) until they start to brown. During this time do not turn them over, but move them delicately around the pan so that they won't stick. Do not add water. Then turn them and cook them on the other side for a few more minutes, until they start to break. Now they are ready and caramelized and you won't believe the taste!!! In fact I suggest that you clean the pan with a slice of bread!!!


Photos by Alessandra Zecchini ©

Comments

  1. This is something you taught me during our stay in NZ and I have been diligently practicing it ever since. Indeed simple and lovely! Ciao, Bence

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  2. That is a delicious dish! Mmmhhh, caramelöized tomatoes are wonderful.

    Cheers,

    Rosa

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  3. This looks absolutely delicious! I will have to try it the next time I have tomatoes in the house.

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  4. YOur caramalized tomatoes look perfect...keep on rocking...!

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  5. I love those tomatoes. They are very appetizing.

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  6. Delicious looking for sure! Way to go! Bread is a necessity to clean the pan!

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  7. Yes Pam, good Italian bread, possibly :-)

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  8. Caramelised tomatoes are lovely! Yumm!

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  9. Looks lovely like grabbing from the plate
    http://shanthisthaligai.blogspot.com/

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