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Chichota de Tomates con Zapallitos Recipe (Tomatoes and Summer Squash Chichota Recipe)• 4.42 ounce of tomatoes Wash the tomatoes. Dry them, open them up and remove the seeds from the inside. Place them over a rack with the inside part to the bottom and expose them to the sun for 48 hours. Remove at night and keep them in a dry place. They must be completely dry. They should be stored one on top of the other, separated with paper sheets. Soak part of the chichocas in hot water until they are hydrated. Place them in a oiled dish alternating them with squash slices. Sprinkle with drops of oil and season to taste. Spread the breadcrumbs mixed with the parsley along the dish and cook in hot oven until tender. Serve while hot.
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