8-10 ripe tomatoes
3 tablespoons butter
1/4 cup finely chopped celery
1 garlic clove, crushed (optional)
salt
freshly ground black pepper
1 teaspoon sugar
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
1 tablespoon chopped fresh oregano (or 1/4 teaspoon dried oregano)
3 tablespoons butter
1/4 cup finely chopped celery
1 garlic clove, crushed (optional)
salt
freshly ground black pepper
1 teaspoon sugar
2 tablespoons snipped chives
2 tablespoons finely chopped parsley
1 tablespoon chopped fresh oregano (or 1/4 teaspoon dried oregano)
method
1. Choose even-sized, rather small tomatoes.
2. Place in a bowl, cover with boiling water, leave 30 seconds and pour off water. Peel off skins.
3. Heat butter in a frying pan, add celery and garlic and saute 5 minutes.
4. Add tomatoes, sprinkle with salt, pepper and sugar and spoon butter over them.
5. Cover and cook gently for 5 minutes.
6. Sprinkle on herbs, baste again with butter and cook, uncovered for further 5 minutes, basting often.
7. Spoon sauce once more over tomatoes before serving.
8. Serve hot with roast poultry, beef, veal and grilled meats.
2. Place in a bowl, cover with boiling water, leave 30 seconds and pour off water. Peel off skins.
3. Heat butter in a frying pan, add celery and garlic and saute 5 minutes.
4. Add tomatoes, sprinkle with salt, pepper and sugar and spoon butter over them.
5. Cover and cook gently for 5 minutes.
6. Sprinkle on herbs, baste again with butter and cook, uncovered for further 5 minutes, basting often.
7. Spoon sauce once more over tomatoes before serving.
8. Serve hot with roast poultry, beef, veal and grilled meats.
serving amount
serves: 4-5
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