Butterflies to green tomatoes
Instructions
Wash the tomatoes and cut them into horizontal slices about one cm thick.
Grease the baking with a spoon of oil and settle the tomato slices in a single layer.
Peel the garlic cloves and Chop fine together with five or six basil leaves.
Sprinkle the chopped tomato and slices complemented the seasoning with salt, pepper and two tablespoons of olive oil.
Put the plate in the oven heated to 200 degrees above and simmer for about an hour until the tomatoes are tender and have taken a light caramel color.
Remove the plate from the oven and crushed tomatoes with a fork to form a creamy sauce.
Cook the pasta, drain and pour on the plate with the tomatoes are still hot.
Stir well to collect all the sauce and finish with pecorino and pepper fresh ground.
Served hot.
Make sure the tomatoes for this dish are also green internally: only in this way will retain a pleasant flavour aspretto even after cooking.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 800 g of round green tomatoes salad
- 3 tablespoons of olive oil extra virgin
- 2 tablespoons of grated pecorino romano cheese
- 2 cloves of garlic
- Basil
- Salt
- Pepper