Yotam Ottolenghi’s Fried Tomatoes with Garlic


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!

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And don’t forget the home-grown garlic.

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Such a simple dish, just take some good bread and spread it, dip it and enjoy!

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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!

tconfit3

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.

Rustic bread

Directions

Mix the garlic, chile and parsley in a small bowl. Set aside.

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Top and tail the tomatoes and slice vertically about 2/3″ thick.

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Heat the oil in a large frying pan over medium heat. Add the tomato slices, season with salt and pepper.

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Cook 1 minute, then turn over, season again with salt and pepper and sprinkle with the garlic mixture.

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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.

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Serve immediately, accompanied with the bread. Enjoy!

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Serves 2 – 4.

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | 3 Comments

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3 thoughts on “Yotam Ottolenghi’s Fried Tomatoes with Garlic

  1. Hi Andrea – I’m wondering if this has to be eaten immediately? I was thinking of making it as part of a mezze starter and would need to make it in advance? Thanks in advance! Tamara x

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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