Have you ever tried skillet roasted tomatoes? They are super easy to prepare and very tasty, great on their own as a side dish or as a sandwich filling! Perfect to enjoy both hot and cold! Oh, I almost forgot: only use oil raw!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Skillet Roasted Tomatoes
- 4 ripe, fresh tomatoes
- 2 cloves red garlic
- 1 bunch chopped parsley
- 1 pinch fine salt
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil (to be used raw)
Tools
- Skillet non-stick with lid
Preparation of Skillet Roasted Tomatoes, So Easy to Make!
Wash the tomatoes well and remove the stem if present, cut them in half (I prefer to cut them lengthwise) and place them in the skillet with the cut side facing up.
Make cross cuts on the surface (you don’t have to cut deep), lightly salt them, and add chopped garlic and parsley on top.
Pour the specified water into the skillet, cover with the lid, and cook on medium-low heat for 25 minutes.
Once the tomatoes are cooked, turn off the heat, drizzle with olive oil, and serve! Excellent both hot and cold!
FAQ
Can I use other tomatoes?
Yes, as long as they are ripe, and if they are smaller than the classic red tomatoes, reduce the cooking time by a few minutes.
Can I bake them instead?
Yes, bake at 400°F for 20 minutes, static oven.
