First there was tomato sauce, then sun-dried tomatoes. Last year I discovered tomato confit, and now this year it is Fried Tomatoes with Garlic. There seems to be no end to the deliciousness of simple preparations when fresh, home-grown, heirloom tomatoes are used!
And don’t forget the home-grown garlic.
Such a simple dish, just take some good bread and spread it, dip it and enjoy!
This serves 2 to 4 people as a snack, but I ate the whole thing by myself for dinner – and I am very happy about that :). I ate it with bread, but it can also be served with fish, pasta, rice or other grains. Just as I have experimented with adding tomato confit to various dishes, I am sure I will be playing with these tomatoes as well.
That reminds me, I need to make some tomato confit, I am out!
Yotam Ottolenghi’s Fried Tomatoes with Garlic
from Yotam Ottolenghi’s Jerusalem Cookbook
3 large cloves garlic, crushed (from the garden)
1/2 small hot pepper, finely chopped (from Farmer Kim)
2 Tbsp parsley, chopped (from the garden)
3 large, ripe but firm tomatoes, ~1 pound (from the garden)
2 Tbsp olive oil
Sea salt and freshly ground black pepper.
Mix the garlic, chile and parsley in a small bowl. Set aside.
Top and tail the tomatoes and slice vertically about 2/3″ thick.
Heat the oil in a large frying pan over medium heat. Add the tomato slices, season with salt and pepper.
Cook 1 minute, then turn over, season again with salt and pepper and sprinkle with the garlic mixture.
Continue to cook for another minute or so, shaking the pan occasionally, then turn the slices again and cook for a few more seconds, until soft but not mushy.
Turn the tomatoes over onto a serving plate. Pour over the juices from the pan.
Serve immediately, accompanied with the bread. Enjoy!
Serves 2 – 4.