Slow Cooked Cherry Tomatoes In Extra Virgin Olive Oil
Recipe: #21867
November 24, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Italian, Brunch, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Oil, more
"This is a Justin Schofield recipe from Everyday Gourmet. Just love these little tomato's added to a salad, they add a wonderful flavour to the salad. Crumble over some feta and these make a perfect salad on their own or serve as a side to fish or poultry."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (231.4 g)
- Calories 984.2
- Total Fat - 108.3 g
- Saturated Fat - 15 g
- Cholesterol - 0 mg
- Sodium - 9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 2.3 g
- Sugars - 3 g
- Protein - 1.3 g
- Calcium - 24.8 mg
- Iron - 1.2 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small saucepan add oil, garlic, honey, bay leaf, chilli and lemon. On very low heat (it should not bubble at all), add the tomatoes and ensure they are submerged in the oil. Cook very slowly with the lid on for 15 minutes or just until the skins start to blister.
Step 2
When ready, carefully remove tomato's from the oil and drain on paper towelling and tear over basil. Serve with grilled fish, chicken or even add to a salad.
Tips
No special items needed.
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