Braised Tomatoes in Pan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g pine nuts, roasted
- 2 basil pots
- 2 cloves garlic
- 20 g parmesan, rated, fresher
- 100 ml olive oil
- some salt and pepper, from the mill
- 5 beefsteak tomato (s)
- 1 vegetable onion (s)
- 150 g sheep cheese
- 80 g olives, black, pitted
Print Recipe
Pin Recipe Instructions
- Roughly chop the basil except for a few leaves for garnish. Finely chop with garlic, pine nuts and parmesan in the universal chopper. Add 70 ml of oil, salt / pepper and stir in.
- Clean, wash and quarter the tomatoes. Peel the onion and cut into wedges. Heat the remaining olive oil in a large pan and fry the onion wedges in it. Salt and pepper. Add the tomatoes and cook covered for approx. 6-8 minutes.
- Turn carefully in between and season to taste again. Scatter the sheep`s cheese and olives on top and let simmer for another 3-4 minutes. Arrange the braised tomatoes on plates and spread the pesto over them in small heaps. Serve the rest of the pesto separately.
- Any grilled or baguette goes well with this.
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