Dough Cups with Baked Tomatoes
Dough cups with baked tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 1 tsp Olive oil
- 0.5 tsp Salt
- flour (for work surface)
- oil (for frying)
- 3 tomatoes
- olive oil (for baking sheet)
- Salt
- 1 pinch sugar
- Pepper
- 1 tbsp garlic oil
- fresh thyme (for garnish)
Instructions
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1.
Mix the flour with the salt and knead with the oil and about 3-4 tbsp tap water into a firm dough that no longer sticks to the bowl edge (add more flour if needed). Wrap in foil and rest for about 15 minutes.
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2.
Wash the tomatoes, pat dry, quarter or eighth depending on size (aim for 12 pieces) and place on an olive oil‑coated sheet. Sprinkle with salt, sugar, and pepper, drizzle with garlic oil, and bake at 200 °C fan‑forced with a slightly open door (use a wooden spoon handle to keep it open) for about 30–40 minutes on the middle rack.
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3.
Remove the dough from foil and knead vigorously for about 5 minutes, then divide into 12 portions. Heat oil for frying to 160 °C. Shape each portion into a ball, dust with flour, and press into a floured small cup mold, hollowing the center so the edge is very thin. Alternatively, press dough balls into mini muffin tins or shot glasses to form cups. Immediately drop each cup into hot fat and fry until golden brown to keep shape. Remove with a slotted spoon, drain on paper towels, and cool.
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4.
Take tomatoes from oven, place each in a dough cup, garnish with fresh thyme, and serve.
