Mediterranean Tomatoes – Olives – Vegetables with Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g tomato (s), dried in oil
- 60 g olives, black without stone
- 4 large tomato (s)
- 2 sprigs rosemary
- 1 large onion (s), red
- 1 clove garlic
- 0.5 teaspoon ½ sugar
- 1 dash red wine, dry
- 1 dash balsamic vinegar
- 0.5 teaspoon ½ oil, (tomato oil)
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Briefly put the fresh tomatoes in boiling water and then rinse with cold water. Then skin, remove the stones and cut the pulp into fine strips. Put the sun-dried tomatoes in a sieve and drain well (catching some of the oil for frying) and then cut into fine strips. Also cut the olives and onions into fine strips. Finely dice the garlic clove and chop the rosemary.
- Heat the tomato oil in a pan and fry the onions and garlic in it. Sprinkle the sugar over it and let it caramelize briefly. Add olives, sun-dried tomatoes and rosemary and fry for about 1 minute. Deglaze with red wine and balsamic vinegar and simmer until the liquid has evaporated.
- Finally fold in the fresh tomato strips, let them get hot quickly and season the vegetables with salt and pepper.
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