Vegan Tomato Basil Salad
Italian Pan-Fried Tomatoes are a juicy delicious appetizer or side dish to go with dinner. This vegan and gluten free tomato recipe is great with crackers.
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Pan-fried tomatoes are a delicious and versatile dish that showcases the vibrant flavors of fresh tomatoes. This cooking method involves lightly cooking the tomatoes in a pan with olive oil and herbs until they are tender and juicy. The result is a delightful combination of sweet and tangy flavors with a hint of savory goodness.
Ingredients
- 3 to 4 large vine ripe tomatoes
- 5-6 leaves fresh basil, chopped
- 1 teaspoon dried oregano
- 3 tablespoon extra virgin olive oil
- 7-8 garlic cloves, finely chopped
- 1 teaspoon chilli flakes
- ½ teaspoon salt
How to Make the Pan Fried Tomatoes
Slice each tomato horizontally with a sharp knife
Arrange the tomato halves cut-side down in a large frying pan. Put the olive oil over the tomatoes and let them cook for a couple minutes.
Flip the tomatoes over and scatter half the garlic and chilies on them and the other half in the oil. Make sure the tomatoes are soft but still hold their shape by adding salt, covering the pan, and cooking for about 15 minutes
When almost done, sprinkle the basil over the tomatoes, cover and cook for another one minute
Let cool and serve with fresh bread to mop up the delicious juices.
Nutrition Info For Pan-Fried Tomatoes
Calories: 100kcal | Carbohydrates: 3g | Sodium: 103mg | Potassium: 152mg | Fiber: 0.5g | Sugar: 1.5g | Vitamin C: 9mg | Calcium: 13mg | Iron: 0.4mg
Pan-Fried Tomatoes
Ingredients
- 3 to 4 large vine ripe tomatoes
- 5-6 leaves fresh basil chopped
- 1 teaspoon dried oregano
- 3 tablespoon extra virgin olive oil
- 7-8 garlic cloves finely chopped
- 1 teaspoon chilli flakes
- ½ teaspoon salt
Instructions
- Slice each tomato horizontally with a sharp knife
- Arrange the tomato halves cut-side down in a large frying pan. Put the olive oil over the tomatoes and let them cook for a couple minutes.
- Flip the tomatoes over and scatter half the garlic and chilies on them and the other half in the oil. Make sure the tomatoes are soft but still hold their shape by adding salt, covering the pan, and cooking for about 15 minutes
- When almost done, sprinkle the basil over the tomatoes, cover and cook for another one minute
- Let cool and serve with fresh bread to mop up the delicious juices.
