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Caramel Tomatoes with clove-vanilla Oil

4 Servings

• 1 vanilla bean
• 200 ml very good olive oil
• 2 pounds of free-range tomatoes, if season allows
• 5 tbs. brown sugar
• 12 gloves, salt
• toasted white bread
• 1 cup creamy yoghurt

1. Slice the vanilla bean and scrap out the pulp.
2. Heat the oil over moderate temperature, take off the pan and add the pulp and cloves, allow to simmer.
3. Cut tomatoes crosswise and blanch in boiling water – one minute at the most, rinse with cold water. After cooling down peel and deseed gently.
4. Place them on a griddle, sprinkle with sugar and salt slightly. Top with vanilla oil, remove cloves first.
5. The oven has reached the temperature of 170°C and waits for the griddle which sooner or later will shed an unresistable aroma and the sugar will start to caramelize.
6. Finally, spread yoghurt on the white bread and top with tomatoes.

Certainly the hardest match for the pair of TRIES but how did the saying go 10 years ago: NEVER UNDERESTIMATE THE VIRTUE OF A TRIE!