Slow-cooked tomatoes with shrimp
Baguette toasts topped with confit tomatoes, three-hour baked, and pan-fried shrimp, seasoned with chervil.
Slow-cooked, slightly sweet tomatoes baked in the oven, served on bread with a lightly pan-fried shrimp: the perfect appetizer or starter.
Ingredients and directions
- Prep time25 min
- Cook time3 hr 10 min
- Total3 hr 35 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $0.48
- $0.06
- $0.14
- $0.99
- $0.04
Directions
- Core the tomatoes, peel them, cut them into quarters, and remove the seeds. ≈ 8 min
- Place them in a dish, drizzle with olive oil, salt, and sprinkle with a little powdered sugar. Bake them for 3 hours at 90 °C, turning them halfway through and drizzling with oil occasionally.
- Remove the shells from the prawns, discard the head, and make an incision on the back to remove the dark vein. Season them and sauté them in a little olive oil.
- On large slices of baguette, place two tomato halves, one shrimp, a pinch of black pepper, and a sprig of chervil. ≈ 3 min
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