Pomodori con l'Uva (Tomatoes with Grape Juice)

1. 1

   Puree the grapes in a blender, then strain the juices into a bowl.

2. 2

   Season with balsamic vinegar if the grapes are too sweet.

3. 3

   Combine the flour, cornmeal, salt, pepper, and rosemary on a plate, mixing well.

4. 4

   Dip the tomato slices into the mixture, coating on both sides.

5. 5

   Pour a little olive oil into a large nonstick frying pan, just enough to create a film on the bottom.

6. 6

   Add the garlic and place over medium heat.

7. 7

   When the oil is hot, add the tomato slices and cook, turning once, until golden on both sides, about 6 minutes total.

8. 8

   Sprinkle with salt and pepper, and using a spatula, transfer to a serving plate.

9. 9

   Pour the grape juices over hot tomatoes.

10. 10

    Serve at once.

11. 11

    Note: You can make this with unripened tomatoes, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.