Prep 5 mins
Cook 15 mins
This tomato appetizer is great scooped onto Arabic bread. (The recipe originates from Jordan & Palestine.)
- 4 garlic cloves, crushed
- salt and pepper, to taste
- 1⁄2 small hot pepper, very finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- 2 large firm tomatoes, thickly sliced
- Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
- Heat half the oil in a frying pan over medium heat. Add the slices from 1 tomato to the pan and cook for 1 minute. Turn over and sprinkle the slices with the garlic mixture.
- Continue to cook for another minute, shaking the pan occasionally; then turn the slices over again and cook until they are done, but not mushy.
- Slide the tomato slices onto a plate then repeat with the rest of the oil & tomato slices. Serve immediately after cooking.
- Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked.
This was perfect for a light dinner! Served it with pita, but it would have been great with Iranian barbari(like Turkish bread).I'll make this again.
I enjoyed this tomato dish very much. The garlic mixturewas very good on the tomato slices. I only used 1 tomato since I was doing it for 1, but used the whole amount of seasoning. I will make this again. Made for I Recommend and Slides into Sides.
We enjoyed these, although an unexpected visitor meant that I was distracted from cooking and they were overcooked, a bit soft. Exactly what I didn't want to do! They still tasted great though, and this is an easy and very nice way to do tomatoes, so I shall make them again, and aim for a firmer result next time! (And a better photo!) I can imagine they'd be good on bread, but I used them as a side dish. Thanks, Nasseh, made for PAC Fall 09