Recipe

Fattoush Tomatoes Recipe

	Aussiefoodie / All my dishes 1 year, 12 months ago This is a really quick and easy sauce that is unbelievably good with fish. It can be used in stir-fries or added to other sauces, viniagrettes and gravies to give them a lift. I have also added clams to it as a very special sauce for fish. It's a sim... More Prep:5m Cook:15m Servings:6	Aussiefoodi
	easy delicious tomatoey herby garlicky

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Ingredients

2 oz (55 grams) superfine suger

2 tablespoons water

2 1/2 fl oz (75 ml) extra virgin olive oil

3 sprigs fresh rosemary

8-12 garlic cloves peeled

1 lb (450 grams) cherry tomatoes

salt and pepper

Directions

Melt the sugar in the water in a saucepan.

Then add the oil, rosemary and garlic and cook on a low heat for 5 minutes to really infuse the flavours.

The rosemary should not be allowed to brown so swirl the pan regularly.

Season.

When the garlic is getting a little soft throw in the cherry tomatoes. Roll them around the pan to coat with oil and cover with a lid for about 3-5 minutes.

Check to see if the tomatoes are starting to burst open.

Let them cool to room temperature in the cooking liquor.

I give them a bit of a squish with the potato masher to get a bit more tomato juice into the oil but leave most of them whole it looks prettier.

Remove the stalk of the rosemary but leave all the little leaves in the sauce.

If you want to add clams to this sauce...

In a frypan add a splash of olive oil and heat.

Throw in your cleaned clams.

Add 4 floz (120ml) of a good white wine (a tablespoon of Pernod added to this is also good!)

10 floz ( 300ml) fish stock

Put the lid on and steam till they have opened

Reduce the sauce by half

Then add the fattoush sauce, heat through and serve...DELICIOUS!!