Home ] Up ]


Sautéed Tomatoes with Grapes

1 1/2 cup seedless red grapes (divided use)

All purpose flour (for dredging)
2 large green or unripened tomatoes, cut in 4 slices
6 tbsp. olive oil
4 garlic cloves, minced

2 tbsp. canned tomato sauce
Chopped parsley for garnish

Lightly puree 1 cup grapes in food processor.  Transfer to
a sieve and press on solids to extract as much juice as
possible.  Keep juice, discard solids.
Cut the remaining grapes in half.
Place flour in a shallow baking dish.  Dip tomato slices
into flour and coat both sides. 
Season with salt and pepper.
Heat 3 tbsp. of olive oil in a skillet over med-high heat.
Add half of the garlic and saute for about 30 seconds.
Add half of the tomato slices and saute, turning once, until
golden on each side.  About 3 minutes each side. 
Repeat with the remaining tomato slices, using remaining
garlic and olive oil.
Transfer 2 slices of tomatoes to each of 4 plates.
Add grape juice, grape halves, and tomato sauce to skillet.
Whisk over med-high heat until it comes to a boil and thickens
a little, about 2 minutes. 
Season to taste with salt and pepper.  Spoon sauce over tomatoes,
sprinkle with parsley and serve.

Back Home Up Next