A great way to handle good tomatoes that are not perfectly ripe and a great way to convert tomatoes to a cooked vegetable without much trouble.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Core the tomatoes, then cut them in half horizontally. Over the sink, squeeze and shake them to rid them of their seeds and some of their juice.
Step 2
Put the oil in a large skillet, preferably nonstick, with a lid over medium heat. A minute later, add the tomatoes, cut sides down; cook until they brown but do not burn, about 5 minutes, then turn. Combine the remaining ingredients and sprinkle the interior of the tomatoes with this mixture; sprinkle the outsides of the tomatoes with a little more salt and pepper.
Step 3
Partially cover and cook until the tomatoes are tender, about 10 more minutes. Serve hot or at room temperature.
