This dish is ridiculously easy to make and delicious always. During summer, I make this dish so often, and serve with nice crusty baguette. It also makes a nice topping for cream cheese on a cracker. Here, I introduce two versions of the dish, and I hope you will get to try both.
2 - 3 as a small dish
- 3 - 4 tablespoons very high quality extra virgin olive oil
- 2 cloves garlic, thinly-sliced
- 10 oz (300 g) cherry tomatoes
- 1/2 teaspoon sea salt
- (Version 1) Chopped herb such as basil or parsley.
- (Version 2) 1 teaspoon garam masala
- Pour the olive oil in the donabe. Add the garlic, cherry tomatoes, and sea salt. Stir.
- Set over medium-low heat and cook until some of the tomatoes start to blister.
- Remove from the heat and add the herb or garam masala, and stir.
I love soaking toasted bread in the sauce. It's so good.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml