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!


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.

Rustic bread


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.


3 Comments Add yours

  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


    1. P.s your site is lovely 🙂


      1. Thank you. I am not sure, I would think it could be fine at room temperature, but I have not tried making it ahead. If you try it let me know how it turns out.


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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