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candied tomatoes
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
1 servings
Leydiani Nogueira
@leydidescobrindoerepartindo- Ingredients
- Recipe
- tomatoes600 g
- Unpeeled Garlic Cloves15 unit(s)
- Olive oil and salt to taste
- Black pepper to taste
- Basil to taste
- Wash the tomatoes and cut them in half lengthwise. Spread on a baking sheet. The ideal is that none are on top of the other and even if they are too spread out, leave them close.
- Place the garlic cloves with the skin between them. Season with a little salt – about half a tablespoon, I like them slightly sweet – and black pepper. Drizzle with olive oil, enough to cover the bottom of the roast, but it is not necessary to dip the tomatoes.
- Bake at 160°C for 1 hour. Turn off the oven, remove and let cool for 15 minutes. Add a handful of washed basil leaves there. It is important that the basil does not go to the fire to really give flavor and freshness to the tomatoes. You can serve it next, but I love to store it in a closed glass in the fridge and only serve it the next day.
- You can keep it in the fridge for 1 week, but hey, trust me, it's very rare to have leftovers! Serve with bread. The garlic turns into a cream inside the shell, just remove it when eating, it's amazing.
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