Sig's Pan Cooked Smoked Garlic and Tomatoes

Name: How to cook Sig's Pan Cooked Smoked Garlic and Tomatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's Pan Cooked Smoked Garlic and Tomatoes

I have friends from Italy that live in Germany, I had a conversation with them a few days ago, they reminded me how much I loved this very simple but so good dish that they prepare. Sometimes we forget the simplest things in life. I thought I share this. #MysteryBag2

Ingredient

Food ration :

4 servings

Cooking time :

35 mins

ripe, best vine tomatoes

250 ml

olive oil, extra virgin

1/2

small head of smoked unpeeled garlic

1 pinch

cayenne pepper

1-2

little sprigs of fresh rosemary or fresh basil (for garnish and optional)

100 grams

soft, brie like goats cheese (optional)

Cooking instructions

* Step 1

Please make sure that you get the best of ingredients that you can for this recipe. First wash the tomatoes, the dry them with a paper towel.

* Step 2

Cut of the top end of each tomato to form a flat base, leaving the stem end intact.

* Step 3

Heat the olive oil on very low heat, add the tomatoes with the cut side down into the pan, carefully and one by one. Gently break the garlic into 2 halves add one half to the oil, use the other half at a later date. Cover the pan, cook them very slowly, about 35 minutes or so, making sure that the oil at no point starts to fry the tomatoes or the garlic.

* Step 4

Make sure that the tomatoes keep their shape when transferring them to serving plate. Sprinkle with the cayenne pepper. Serve on their own with bread, meat, fish, pasta or potatoes of choice or as here with slices of soft goats cheese and a garnish of rosemary. You can pierce the skin slightly and peel it back, like leaves, to expose the cooked tomato. This makes it look prettier and easy to remove the skin if you don't want to eat it.

* Step 5

The cooked garlic will have a sweet slightly smoked flavour and will be buttersoft and can be spread on bread. The leftover juice/oil can be served with the tomatoes to be soaked up by the bread, used to roast potatoes or can be used as a base for a sauce or gravy.

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