Caramelised tomatoes are great as a starter, and are a perfect accompaniment to dark meat dishes or braised fish.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Appetizer, side course, Side Dish, starter
Cuisine Italy, Mediterranean, vegetarian
Servings 4serves
Calories 140kcal
Ingredients
20tomatoesripe, dates or cherry
1tablespoonbutter
1pinchsalt
1handful basil leavesfresh
1teaspoonsugar
Instructions
Bring water to the boil and blanch the tomatoes for about 1 minute. Rinse with cold water (otherwise you will burn your fingers!) and peel the tomatoes.
Melt the butter in a wide pan, add the tomatoes and half of the basil. Season to taste with salt and sugar.
Fry over a high heat for a few minutes, turning the tomatoes over and over again so that they are covered with the melting sugar. Serve hot, topped with fresh basil leaves.
Notes
When preparing this recipe, the tomatoes are often cut in half, which leads to them losing a lot of water while frying. I personally prefer them to stay juicy. Others add garlic to the recipe or replace basil with oregano. For a sweet and sour note, you can also deglaze the caramelized tomatoes with a few spoons of balsamic vinegar. Try for yourself which version you like best! My favourite is the one described above. This dish is ideal as a side dish for 4 people or as a summer main course with toasted white bread and a Quartirolo Lombardo or a Cacioricotta (ricotta di pecora pugliese) for 1 person.