INGREDIENTS
2 handfuls of very mature tomatoes
2 or 3 tablespoons of extra virgin olive oil
A clove of garlic
1/2 chili pepper
A spoon of desalination capers
Origan
salt
PREPARATION OF THE RECIPE
A salentine cooking preparation, simple as tasty. Lave two handfuls of ripe tomatoes and dry them. I put on a small frying pan with 2 or 3 tablespoons of extra virgin olive oil, a clove of garlic and half a chili pepper. When it is hot, I unite the whole tomatoes and put a lid on it. I keep the flame lively and, after a few minutes when the skin of the cherry tomatoes breaks out, I unite a tablespoon of desalination capers, a pinch of oregano and salt. I let them cook for ten minutes. They are as good as the outline or even seasoning a slice of bread.