Roasted tomatoes

Name: Roasted tomatoes
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 5 large tomatoes (about 100 g each); 3 TABLESPOONS Olive oil; 2-3 Garlic cloves; 1/2 Onion; 100 g Mushrooms; 35 g Rocket; 1/4 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 1

5 large tomatoes (about 100 g each)
3 TABLESPOONS Olive oil
2-3 Garlic cloves
1/2 Onion
100 g Mushrooms
35 g Rocket
1/4 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper

Directions

1
Wash and halve the tomatoes and carefully remove seeds and liquid with a teaspoon. Heat olive oil in a pan, place tomatoes with the cut surface on the bottom of the pan. Let them braise at low heat for about 40 minutes. During the braising time, shake the tomatoes in the pan several times to prevent them from browning. In the meantime, peel and finely chop the garlic.
2
Peel and finely grate the onion. Wash, clean and slice the mushrooms. Clean the rocket, wash and pat dry. Mix mushrooms and rocket. Wash parsley, dab dry and chop finely. Add garlic, onions and parsley to the tomatoes about 3 minutes before the end of the stewing time. Season with salt and pepper. Arrange rocket, mushrooms and tomatoes on a plate. Drizzle frying fat over them.
3
Wash parsley, dab dry and chop finely. Add garlic, onions and parsley to the tomatoes about 3 minutes before the end of the stewing time. Season with salt and pepper. Arrange rocket, mushrooms and tomatoes on a plate. Drizzle frying fat over them. Delicious with baguette