Pan-fried tomato salad

Name: Pan-fried tomato salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: olive oil for frying; 1.00 onion sliced; 2.00 garlic cloves, sliced; 4.00 tomatoes sliced; 5.00 ml sugar; 30.00 ml vinegar balsamic; 30.00 ml fresh chillies 573; salt and freshly ground black pepper to taste; fresh basil; bread Italian; ricotta cheese

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

	olive oil — for frying
1.00	onion — sliced
2.00	garlic — cloves, sliced
4.00	tomatoes — sliced
5.00 ml	sugar
30.00 ml	vinegar — balsamic
30.00 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste
	fresh basil
	bread — Italian
	ricotta cheese

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Method:

Heat oil. Add onion and garlic and sauté until glossy.
Add tomato, sprinkle each slice with a little sugar and fry for a minute or two. Using an egg lifter, gently turn tomatoes and sprinkle with remaining sugar. Fry for another minute. Increase heat and add vinegar, oil and seasoning.
Remove from pan and arrange on plates, pour juices over and serve warm or at room temperature with fresh basil, ricotta cheese and toast.