Are you looking for a simple side dish or tapas appetizer that is loaded with flavors, easy to make and done in well under 30 minutes? These Fried Spanish Tomatoes in Extra Virgin Olive Oil are just that! Effortless to make, the tomatoes have a beautiful flavor to them and it´s all done in about 20 minutes.
Seriously folk´s, it does not get any easier than this. This dish has an insane amount of flavor, it´s naturally gluten free & vegan and will surely impress a hungry crowd. The secret to this dish is to use unripe tomtoes, otherwise they will fall apart when you fry them in the olive oil.
Speaking of the olive oil, make sure you use the BEST extra virgin olive oil. This is kinda like the star of the show here, as it truly is what flavors these tomatoes. For this recipe I used Odelay´s Arbequina Extra Virgin Olive Oil. Made in California and bursting with amazing flavors as well as an incredible aroma.
TIPS & TRICKS to make this recipe: Make sure your tomatoes are not super ripe, otherwise they will fall apart when you fry them. Use a sharp knife when cutting your tomato wedges, makes it so much easier. Remember to fry in a MEDIUM heat, that way the olive oil does not lose its favor. Season the tomatoes at the end, this will prevent them for falling apart as well.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
HIGH-QUALITY EXTRA VIRGIN OLIVE OIL
Watch the Video Below on How to Make Fried Spanish Tomatoes in Extra Virgin Olive Oil
Fried Spanish Tomatoes in Extra Virgin Olive Oil
Ingredients
- 3 tomatoes
- 6 cloves garlic
- 1/4 cup extra virgin olive oil
- handful fresh parsley
- pinch fine sea salt
- pinch freshly cracked black pepper
Instructions
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Cut 6 cloves of garlic into large chunks, finely chop a handful of fresh parsley and cut 3 unripe tomatoes into wedges, to make the wedges cut each tomato in half, place the half cut side down and cut in at an angle and down to the middle, you should get 3 wedges from each half
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Heat a fry pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add the chunks of garlic and mix around with the olive oil, after 2 minutes remove the garlics from the pan and set aside
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Using the same pan with the same heat add in the tomato wedges one at a time, after 2 minutes flip the tomato wedges, after a total cooking time of 4 to 5 minutes, remove the pan from the heat and transfer the tomatoes into a serving dish
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Drizzle any olive oil that is left in the pan over the tomatoes, evenly divide the chunks of garlic over the tomatoes, season everything generously with fine sea salt & freshly cracked black pepper and sprinkle with some freshly chopped parsley, enjoy!
Recipe Notes
Get the ODELAY EXTRA VIRGIN OLIVE OIL I used to make this recipe.
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