- 500g Zebra tomatoes (green tomatoes)
- 100g yellow cocktail tomatoes
- 1 glove of garlic
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoon chopped herbs (z.B. thyme, oregano)
- 1/2 package puff pastry
This recipe is suitable for a baking pan with Ø 23cm.
|Step 1||Preheat oven to 220°C.|
|Step 2||Wash the tomatoes, dry, halve and remove the seeds with a spoon. Peel and chop the garlic finely.|
|Step 3||Heat butter in a large frying pan, add garlic and place the tomato halves with the skin side down, in the pan.|
Sauté until the tomatoes exit their juice.
|Step 4||Transfer tomatoes from the pan to the backing pan. (skin side down)|
Add brown sugar and half of the chopped herbs to the tomato sauce and stir until the juice thickens syrupy.
|Step 5||Now drizzle the tomatoes with the syrup and set aside. |
In the meantime cut the puff pastry to the size of the baking pan.
Place the puff pastry over the tomatoes and press sides firmly down.
Use a fork to poke holes in the dough, for the steam to escape and bake for 30-35 minutes, until golden brown.
|Step 6||After baking let cool down for 10 minutes and flip upside down on a plate. Season with salt and black pepper and the |
remaining herbs and enjoy.