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​Tomato Antipasti

We got this recipe from a local producer in the Poggiardo market on our recent  Italian holiday. Really lovely served with good bread.

Helen with veg stall holder

Tomato Antipasti


  • 30 large cherry tomatoes, left whole
  • 1 large onion, diced
  • 4 cloves garlic
  • 4 whole small red chillies
  • 300ml olive oil (YES this much!)

Winter Tomatoes


  1. Gently fry the onion in the olive oil for 10 minutes until translucent, then add the garlic and chilli and fry for a few minutes.
  2. Add the tomatoes. Cover with a lid and cook on a gentle heat for 30 minutes until he tomatoes are soft and bursting. 
  3. Leave to sit and cool down, add salt to taste. 
  4. Serve as an antipasti with bread, or use as a sauce for pasta.