500gr cherry tomatoes
2 garlic cloves
1 small onion
5-7gr brown sugar (optional)
50ml olive oil
Rucola or baby spinach salad
Salt and pepper (at your convenience)
FOR TOMATO SAUCE:
Place the cherry tomatoes, the olive oil, the salt and the garlic for 30-40mins in the oven at 200°C.
In a saucepan, cook the onion with the olive oil until its translucent and softened.
Add the cherry tomatoes (and the brown sugar) to the onion, mix everything in a blender and cook in a saucepan for about 30min on medium heat.
Heat the pan and sprinkle the tapioca flour with a sieve.
Press the tapioca with your hand or a spatula until flattened.
Wait a few seconds before putting the rest of the ingredients.