Caramel Tomatoes with clove-vanilla Oil
05.04.2016
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
- Slice the vanilla bean and scrap out the pulp.
- Heat the oil over moderate temperature, take off the pan and add the pulp and cloves, allow to simmer.
- Cut tomatoes crosswise and blanch in boiling water – one minute at the most, rinse with cold water. After cooling down peel and deseed gently.
- Place them on a griddle, sprinkle with sugar and salt slightly. Top with vanilla oil, remove cloves first.
- 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.
- 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!