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Pan-fried tomato salad

Ingredients 11
Servings 4


  • olive oil for frying
  • 1
    onion, cut into strips
  • 2
    cloves garlic, sliced
  • 4
    large ripe, firm tomatoes, thickly sliced
  • 5
  • 30
    balsamic vinegar
  • 30
    olive oil
  • salt and milled pepper to taste
  • fresh basil
  • grilled Italian bread
  • fresh ricotta cheese


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.


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