Peel the tomatoes, remove the stalk and cut into quarters. Sauté shallots and garlic in olive oil, add tomatoes. Stew over medium high heat. Then shift down. Season with salt and pepper. They must have lost some of the juice that has accumulated as a stock in the pan, then they are done (must be soft).
An ideal accompaniment to fish, to a delicious saddle of lamb or to grilled meat at a grill party with friends.
Ingredients
Print Recipe
Pin Recipe