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