This is a very simple sauce that nevertheless gives a lot of play in the kitchen. With it you can provide pasta with an original sauce, fish or even vegetables and meat. It is a multipurpose.
The cherry tomato comes from America but as we know it today it was converted into a fruit and vegetable product of the first magnitude in Israel. Great innovations have been made in that country, such as drip irrigation, which has made it possible to cultivate extensive desert areas that could later be applied in the rest of the world.
INGREDIENTS
- 200 grams (7 oz) of cherry tomatoes
- 1 clove garlic
- chopped parsley (2 tablespoons)
- Chopped oregano or Herbes de Provence (2 tablespoons)
- ground black pepper
- Salt
- Extra virgin olive oil (no other type can be used)
First, we cut the fresh cherry tomatoes in half, placing them in a bowl. Let's pour the garlic clove without the finely chopped green germ, the parsley and the herbs, as well as salt.
We coat the tomatoes well.
In a frying pan, pour a generous stream of extra virgin olive oil. We are carefully placing the tomato halves face down, that is, so that the pulp touches the oil. Sprinkle the remaining herbs in the bowl on top and turn the pepper mill twice.
We put on medium low heat. Tomatoes are no longer touched or turned over.
Let cook until the oil begins to turn red and the tomatoes are soft.
They are poured immediately over the pasta, vegetables, fish or meat, making sure that the oil is also used (which, in addition to being extra, tastes wonderful). They go well with everything, no matter how boring what is under this sauce. oh! and prepare bread to dip.