Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pan-seared ripe plantains with tomato and carrot sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Pan-seared ripe plantains with tomato and carrot sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pan-seared ripe plantains with tomato and carrot sauce is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have pan-seared ripe plantains with tomato and carrot sauce using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pan-seared ripe plantains with tomato and carrot sauce:
- Make ready 2 ripe plantains
- Take 3 big sized tomatoes
- Take 4 fingers of carrots
- Take 3 tbsp, blended peppers
- Prepare Salt (to taste)
- Make ready 1 small sized onion
- Make ready 4 tbsp vegetable oil
To the hot pan, add the tomatoes, capers and olives. Stir in the butter and parsley. Spoon the sauce over the branzino and serve. Shrimp Pasta with Roasted Tomato and Chili sauce.
Instructions to make Pan-seared ripe plantains with tomato and carrot sauce:
- Wash, peel and cut the ripe plantains into desired shapes and sizes
- Place a frying pan on the burner, grease/smear it with butter or oil and place the plantains in it, allowing it to be seared.
- When one side is properly seared, flip the other side.
- For the sauce, dice the tomato's and carrots together. Dice the onion in a separate bowl
- In the same or another pan, put the 4 tbsp of vegetable oil
- When the oil heats up, add the onion and allow to caramelize
- Add the diced tomatoes and carrots and blended peppers. Cover and let it cook till a little bit tender.
- Season with salt to taste.
- Enjoy your meal! 😉
Recipe Pairing Guides » Pan-Seared Grouper with Roasted Tomato Sauce. Remove from pan and set aside. Place a slice of polenta over each bed of wilted arugula. Top with a slice of mozzarella and follow with a slice of tomato. Divide shrimp and place over tomato.
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