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 ©

Labels:

Comments

  1. bónakovácsAugust 11, 2010 at 11:54 AM

    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. Rosa's Yummy YumsAugust 11, 2010 at 8:05 PM

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

    Cheers,

    Rosa

    ReplyDelete
  3. SarahAugust 11, 2010 at 8:10 PM

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

    ReplyDelete
  4. JoAugust 11, 2010 at 8:28 PM

    I agree, it works!

    ReplyDelete
  5. Jayanthy KumaranAugust 11, 2010 at 11:14 PM

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

    ReplyDelete
  6. KaterinaAugust 12, 2010 at 3:52 AM

    I love those tomatoes. They are very appetizing.

    ReplyDelete
  7. PamAugust 12, 2010 at 6:21 AM

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

    ReplyDelete
  8. AlessandraAugust 12, 2010 at 6:51 AM

    Yes Pam, good Italian bread, possibly :-)

    ReplyDelete
  9. RachanaAugust 13, 2010 at 1:01 AM

    Caramelised tomatoes are lovely! Yumm!

    ReplyDelete
  10. AnonymousAugust 16, 2010 at 6:11 AM

    Yummy!

    ReplyDelete
  11. Shanthi KrishnakumarSeptember 9, 2010 at 5:22 AM

    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...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more