I like tomatoes and hot food but I don’t like to add much fat to my food, be it oil or butter. I won’t use lard.
Am I going to ruin the sliced tomatoes by grilling them on a pan just with salt and pepper?
I’m talking about 4 to 6 regular tomatoes per serving, half an inch thick slices.
Well what kind of pan are you going to use? And do people really cook tomatoes in lard wtf lol
Are you a bot?
never tried this myself, but most likely they’ll just steam themselves and not get much of a Maillard reaction going unless you get the pan RIPPING hot (and then good luck unsticking them…)
honestly I would try chucking them in the toaster oven on some parchment paper, on the broil setting to get a light char
As an aside, a thin coating of vegetable oil in the pan is going to be a pretty negligible day intake.
