Sautéed Tomatoes with Grapes
1 1/2 cup seedless red grapes
(divided use)
All purpose flour (for dredging)
2 large green or unripened tomatoes, cut in 4 slices
6 tbsp. olive oil
4 garlic cloves, minced
2 tbsp. canned tomato sauce
Chopped parsley for garnish
Lightly puree 1 cup grapes in food
processor. Transfer to
a sieve and press on solids to extract as much juice as
possible. Keep juice, discard solids.
Cut the remaining grapes in half.
Place flour in a shallow baking dish. Dip tomato slices
into flour and coat both sides.
Season with salt and pepper.
Heat 3 tbsp. of olive oil in a skillet over med-high heat.
Add half of the garlic and saute for about 30 seconds.
Add half of the tomato slices and saute, turning once, until
golden on each side. About 3 minutes each side.
Repeat with the remaining tomato slices, using remaining
garlic and olive oil.
Transfer 2 slices of tomatoes to each of 4 plates.
Add grape juice, grape halves, and tomato sauce to skillet.
Whisk over med-high heat until it comes to a boil and thickens
a little, about 2 minutes.
Season to taste with salt and pepper. Spoon sauce over tomatoes,
sprinkle with parsley and serve.
