Carissimi amici and loyal readers of my blog! Welcome back!
I’m Fabrizio, your guide to Abruzzo and Italian culinary delights! I’m always so excited to share the flavors and stories of Italian cuisine with you, just as I do during my tours here in beautiful Vasto, Abruzzo, Italy.
Today, I’m thrilled to share a very special recipe that reminds me of one of my favorite places and people. You’ve heard me talk about the beautiful Costa dei Trabocchi, and today’s recipe comes from the Trabocco of my friend Rinaldo, it’s truly my favorite one on the coast! We always enjoy our memorable lunches and visits there during our tours.
The recipe I’m sharing comes from Diana, who has incredible culinary wisdom and a touch with fresh ingredients that is truly unmatched.
Let’s prepare her amazing fresh cherry tomatoes, a recipe that highlights the simple perfection of our local produce, and focuses on those vibrant, fresh flavors!
This is truly a special “Ricetta della Nonna” from Diana, recorded by me, Fabrizio, from our beloved Trabocco di Rinaldo.
We always go there for our memorable lunches and visits during our tours, here in beautiful Vasto, Abruzzo, Italy.
Diana has a wonderful touch with fresh ingredients, and this recipe highlights our fresh cherry tomatoes in a unique way, allowing their natural flavors to sing.
Perfect for Your Meal
This versatile preparation is fantastic as an:
- Antipasto (appetizer) served simply on a piece of toasted local bread.
- Contorno (side dish) that brightens up any grilled fish or meat.
- A vibrant addition to a Primo Piatto (first course), adding a sweet and tangy element to a simple pasta or frittata.
Servings, Time, and Difficulty
- Yields: 4 people (as a side or condiment)
- Prep time: 5-10 minutes
- Cook time: 10-15 minutes
- Difficulty: Easy
Ingredients
- 500 grams (approx. 1.1 lbs or 3.5 cups) fresh cherry tomatoes (pomodorini), halved. Diana always insists on the freshest ones, often from the small farms nearby
- 2 tablespoons (30 ml) Papà Angelo’s exquisite extra virgin olive oil, lovingly produced from his very own olive trees
- 1 tablespoon (15 grams or 0.5 oz) brown sugar (zucchero di canna)
- 2-3 tablespoons (30-45 ml) good quality white wine vinegar (aceto di vino bianco) – adjust to your taste.
- Fresh basil leaves (foglie di basilico fresco) for garnish (optional)
Instructions
- Prepare the Tomatoes: Wash and halve your beautiful fresh cherry tomatoes.
- Sauté the Tomatoes: Heat Papà Angelo’s extra virgin olive oil, lovingly produced from his very own olive trees, in a non-stick pan (padella antiaderente) over medium-high heat until it’s shimmering and hot
- Caramelize: Add the halved fresh cherry tomatoes to the hot oil. Sprinkle the brown sugar over the tomatoes. Stir gently to ensure the tomatoes are well-coated and “intingolati” (infused) with the sugar and oil.
- Cook and Reduce: Let the tomatoes cook, stirring occasionally, until they start to soften and release their juices. After they are halfway cooked (“a metà cottura”), add the white wine vinegar. Continue to cook, letting the mixture “ritirare” (reduce) until the sauce thickens and the tomatoes are beautifully caramelized and glossy. This should take about 10-15 minutes total.
- Serve: Remove from heat.
- Garnish: Serve warm, perhaps garnished with some fresh basil leaves to add a fragrant, fresh note, just as Diana would.
Tips and Variations – Abruzzese/Fabrizio Style
- Diana’s Wisdom: Diana always says the key to this dish is the quality of your fresh tomatoes. The sweeter they naturally are, the better the final result!
- Embracing Natural Flavors: This recipe truly invites you to appreciate the natural sweetness of the tomatoes and the fruity notes of Papà Angelo’s olive oil, complemented by the tang of the vinegar.
- Serving Suggestions: These caramelized tomatoes are incredible spooned over fresh burrata or a creamy stracciatella for a quick and impressive appetizer. They also make a fantastic topping for grilled fish or a simple omelet.
Estimated Calories
Approximately 120-150 calories per serving (as a side/condiment), depending on the amount of oil and sugar used.
I hope this Diana’s Caramelized Tomatoes inspires you to get into the kitchen and bring a piece of Abruzzo to your home!
Let me know in the comments below what do you thing about this recipe! And of course, I can’t wait to welcome you to Abruzzo for one of our tours!
Visit Italia Sweet Italia to discover more authentic Italian culinary experiences and join me on an unforgettable food and culture tour! Check our Italian Cookery Holidays Calendar to find your next adventure!
Ciao for now,
Fabrizio.
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