Cut pomidori (tomatoes) in half, place some chopped up murtela (basil) and olive oil on each half. Place them on a grill and leave them until the liquid evaporates. Serve them with roasted fish.
Vela Puharić, V. (2008). Tradicijska kuhinja makarskog primorja Vrime prošlosti na pijatu budućnosti. Etnološka istraživanja, (12/13), 397-410.
