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2 lb (1 kg) fresh, very ripe “on the vine” cherry tomatoes
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and chopped
pinch of crushed red pepper (optional)
4 slices toasted country bread
Chop the tomatoes with their skin on.
How to make Pan Sautéed Fresh Tomatoes. It is no secret that Italians like simple
food. The true secret is in using the best tasting, fresh, ripe vegetables. Buy some
very ripe ‘on the vine’ small tomatoes, they shouldn’t be too watery, simply drop
them in the pan with some garlic and olive oil and enjoy the true taste of the tomato:
the most generous vegetable you can have in your pantry. Serve over slices of toasted
country bread or simply as a side (contorno) to a dish of meat or fish. And you can
use it to dress pasta too...
Place in a skillet olive oil and garlic. Turn heat to medium.
When the oil is hot add the tomatoes. Do not let the garlic color.
Cook the tomatoes for about 10 minutes. Let the juices thicken a little.
Serve over slices of country bread or simply as a side (contorno) to a dish of meat