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|Fried Fresh Tomatoes and Rosemary
|Recipe contributed by Phil and Jackie Cicconi
- Three large local tomatoes, not hot house grown
- 2 cloves of garlic, chopped
- 2 tablespoons chopped fresh rosemary
- 4 tablespoons of olive oil
- 1/4 teaspoon of hot pepper flakes
- Cracked black pepper
Slice each tomato one time horizontally. Sauté olive oil, garlic, hot pepper and rosemary. Place tomato halves in a large fry pan so they just touch each other. Sprinkle tomatoes with salt and pepper. Turn heat to medium high and cook tomatoes until they are soft, then flip them to cook the other side for about five minutes. Lift the skins from the tomatoes and discard at this time. Thicken the tomato juices by continuing to cook them on high heat with a range hood exhaust fan running to pull out moisture. This step is not mandatory, it just helps to get the tomatoes cooked faster. The tomatoes are ready to serve when all the juices are thickened.
Transfer to a platter and serve with roasted meats or steaks. A variation is to add eggs to the tomatoes and cook them until done. Serve with crusty Italian bread (of course) and use it to dunk in the juices.
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