This week's recipe is one of those relatively simple dishes to which you can add good bread, prosciutto or ham or jamon, some nice cheese and all of a sudden you have a fabulous meal! It is excellent for summer and comes from my SOS Summer cookbook.
Have a great week. Love from Jane xxx
Tomatoes braised in olive oil
What you need:
- 1/2 to 3/4 cup extra virgin olive oil
- 6 peeled cloves of garlic
- A handful of basil leaves
- A few sprigs of thyme
- 6 peeled medium, ripe but firm vine ripened tomatoes (retain the stem if you are able) (To peel, cut a cross in the base of each tomato, place in a heat proof dish and cover with boiling water for a minute, then plunge into cold water - the skins should slip off)
- Sea salt and freshly ground pepper
- A pinch of caster sugar
What you do:
- Cook the oil, garlic, basil and thyme in a large, heavy pan over a low heat, until the garlic begins to soften.
- Add the tomatoes, stem side down, and sprinkle with salt, pepper and sugar.
- Cover and cook very gently for ten minutes, then turn carefully, sprinkle again with salt, pepper and sugar, and cook, covered for a further twenty minutes, basting occasionally with the oil.
- When the tomatoes are tender when pierced with a skewer, remove from the heat.
- Allow to cool and serve at room temperature with fresh basil leaves, the garlic cloves and a little of the olive oil in which the tomatoes were cooked spooned over, as well as some bread, cheese and other accompaniments.