These are simple and good and are great on grilled bread (particularly olive bread) or served with a Main course such as hamburger patties or any other grilled meat or fish. You can also dress a pasta with them. I prefer to use tomatoes that are slightly longer than they are round. Whatever shape you use, your tomatoes must be ripe and juicy to make the finished dish sticky, sweet and tasty rather than watery. Try to keep the tomatoes more or less in their shape and not too collapsed. You might like to add some anchovies and capers to the pan.
Cut the tomatoes into quarters from top to bottom. Heat the oil in a large non-stick frying pan and add the tomatoes, garlic and rosemary sprigs. Cook over quite high heat at first, until the undersides of the tomatoes are deep golden. Turn them gently. The skins may be loosening a bit, which doesn’t matter — just try to keep them as intact as possible. Sprinkle with some salt and pepper if you like. Lower the heat and cook for about 10 minutes, or until the juice from the tomatoes mingles with the oil and makes a syrup in the bottom of the pan. If the garlic cloves seem to be getting too dark just sit them on top of one of the tomatoes. Cook until the tomatoes have a lovely colour and look roasted rather than boiled. Serve warm or even at room temperature.
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