John Myers
Chops on Stewed Tomatoes
The perfect chops on stewed tomatoes recipe with a picture and simple step-by-step instructions.
- 400 g Tomatoes
- 4 Garlic cloves
- 250 Vine tomatoes
- 150 g Colorful tomatoes
- 4 tbsp Olive oil
- 1 Vamilla pod, scraped out
- 2 tbsp Honey
- Dried rosemary
- 1 tbsp Coriander seeds
- 2 Chops
- Cane sugar
- Black pepper from the mill
- Salt
- 2 Spring onions cut into thin rings
- Preheat the oven to 180 degrees. Remove the stalks from the tomatoes and cut into thick slices. Press on the garlic cloves. Put the tomato slices and garlic in a baking dish. Scatter 3 tablespoons of olive oil over the top and season with salt, pepper and a pinch of sugar.
- Divide the vine tomatoes with the vine and spread them on the tomato slices together with the colored tomatoes and the scraped-out vanilla pod and some dried rosemary. Simmer on the lowest rack in the oven for 15 minutes.
- Mix the honey with 1 tablespoon of olive oil and the coriander seeds. Heat a little neutral oil in the pan, salt the chops and fry until light brown on both sides. Then pepper and place on the tomatoes – drizzle the honey mixture over it and stew in the oven for another 15 minutes and then serve and sprinkle with spring onions.
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