Skip to main content

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

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

    Cheers,

    Rosa

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

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

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

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

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

    ReplyDelete
  8. Caramelised tomatoes are lovely! Yumm!

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

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this would be goo