Revisited Pan con Tomate

Ingredients

2 servings

• 2 whole wheat English muffins
• 1 garlic clove
• 4 tablespoons Arrabiata sauce (or tomato sauce if you prefer it not spicy)
• 20 cherry tomatoes
• 1 pinch of Herbes de Provence
• 1 sprig of thyme
• 1 tablespoon maple syrup
• 1 tablespoon olive oil

Steps

1. 1

   Cut the cherry tomatoes in half, widthwise.

2. 2

   Place your cherry tomatoes in a pan with 1/2 clove of garlic, olive oil, maple syrup, and herbs de Provence, and cook over medium heat for about 5 minutes so the tomatoes are lightly confit.

3. 3

   Set the tomatoes aside. Cut your muffins in half and toast them in the same pan so they absorb the tomato cooking juices. (add a little oil if necessary)

4. 4

   Once toasted, rub the remaining half-clove of garlic onto the muffins, then spread a tablespoon of Arrabiata sauce on each.

5. 5

   Arrange your half-confit tomatoes on your muffin bread, then add a few more herbs de Provence and place a small sprig of thyme on top.