RomanItalian
Pan-Fried Halved Tomatoes (Pomodori a Mezzo in Padella)
by Chef Max Mariola · 1.1M subscribers on YouTube
Casalino tomatoes halved (not hollowed), pan-fried with garlic and herbs until caramelized and slightly burnt on the bottom. A rustic summer dish from Chef Max Mariola's mother Fiorella, perfect on crusty bread.
- Prep
- 5 min
- Difficulty
- easy
Ingredients
7 items- Pomodori CasalinoUse ripe summer tomatoes; San Marzano can substitute
- Garlic1–2 cloves, chopped
- BasilFresh leaves, to taste
- Dried OreganoDried oregano, to taste
- SaltTo taste
- PepperTo taste
- Olive OilExtra virgin olive oil, generous amount
Method
- Cut the Casalino tomatoes in half (do not remove the seeds).
- Heat a good non-stick pan with a generous amount of olive oil over medium heat.
- Place the tomatoes in the pan with the cut side facing up (uncut side down).
- Season with salt, chopped garlic, dried oregano, and fresh basil.
- Cook over medium heat for a few minutes.
- Increase the heat to caramelize and lightly char the bottom of the tomatoes.
- Reduce the heat and continue cooking until the tomatoes are soft and caramelized.
- Serve hot, with crusty bread to soak up the pan juices.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
