Author: Laura S. Kirkley

This recipe creates a beautiful presentation!

Serves: 4


1 1/2 cups, il Fustino Tuscan Blend EVOO (Depending on size of pan you made need a little more or less.)
pinch, kosher salt
1 sprig, fresh rosemary
1 sprig, fresh thyme
1/2 head, garlic – Cut a whole head in half, use bottom half
4 vine stems, tomatoes (approximately 4 tomatoes per vine)


  1. In a large saute pan, add about 2 inches of il Fustino olive oil
  2. Bring to about 325 degrees F – just below frying temperature
  3. Season the oil with salt and herbs
  4. Gently add garlic half
  5. Carefully place the tomatoes in the oil
  6. Poach until they swell up and almost burst, about 3 to 4 minutes
  7. Remove the tomatoes and present on bed of springs greens
  8. Finish with an additional splash of il Fustino olive oil, dash of salt, and a fresh grind of black pepper
Posted by:il Fustino

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