Fried Tomatoes with Capers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beefsteak tomato (s)
- 6 tablespoon oil
- 4 clove (s) garlic
- 40 g capers
- 1 bunch parsley
- 40 g anchovy fillet (s)
- 400 g sheep cheese
- 3 tablespoon vinegar (red wine vinegar or balsamic vinegar)
- pepper
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into thick slices. Drain and pat dry with paper towels. Heat the oil in a pan. Chop the garlic and add to the pan. Fry the tomato slices for about 1 minute on each side. Put on plate.
- Drain the capers. Pluck the parsley. Rinse the anchovy fillets. Dice the sheep cheese.
- Spread all the ingredients on the tomatoes. Mix a marinade from vinegar, frying oil, 2 tablespoons of water and pepper and pour over it.
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