Pan Sautéed Fresh Tomatoes
Pomodori in Padella
Chop the tomatoes with their skin on.
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 or fish.

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