Provencal tomatoes
- 10-12 ripe tomatoes (approx . 1 kg)
- 8 EL Olive oil
- 4-5 cloves of garlic
- 1 Bund Parsley
- salt, white pepper
120 minutes
easy
- 1.
- Wash tomatoes, cut in half and with aCore the teaspoon
- 2.
- Heat 6 tablespoons of oil in a large pan. Put the tomatoes in with the cut surface and simmer for about 45 minutes over a low heat. From time to time shake it in the pan
- 3.
- Peel the garlic. Wash the parsley. Chop both. Turn tomatoes over, season. Sprinkle with garlic and parsley. Stew the tomatoes for another 45 minutes over low heat. Possibly. Pour 2 tablespoons of oil
1 portion approx:
- 70 kcal
- 290 kJ
- 1 g protein
- 6 g fat
- 3 g carbohydrates
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