Dill Tomatoes Tray Parsleyfold
A weeknight tomatoes plate with dill Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 24 minutes Parsleyfold
Cook 40 minutes Parsleyfold
Total 64 minutes Parsleyfold
Serves 2 people Parsleyfold
Ingredients Parsleyfold
380 grams tomatoes Parsleyfold
Two teaspoons dill Parsleyfold
One spoon coconut Parsleyfold
90 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut tomatoes into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook tomatoes without crowding the slicer Parsleyfold |
| Season with dill in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the tomatoes Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry tomatoes straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the tomatoes intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp tomatoes Parsleyfold
- Idris asked for extra dill Parsleyfold
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Nutrition Parsleyfold
- 378 calories Parsleyfold
- 14 grams of fat Parsleyfold
- 30 grams of carbs Parsleyfold
- 12 grams of protein Parsleyfold