A yummy-looking mezze dish, posted for World Tour 05. Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.
- Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside.
- Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy.
- Slide the tomato slices onto a plate, and serve immediately.
Good. I felt the need to add sea salt on top after cooking. Also be careful they are so hot served immediately!! I used a bit of cayenne pepper powder in place of the small hot pepper as we don't like much heat. I used flat leaf parsley, a good extra virgin olive oil (I think it could do with less as it was kind of oily), firm, ripe, plum tomatoes, sea salt, freshly ground black pepper, plus the crushed garlic cloves. Nice to make once but not a repeat recipe for us. Made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT!
These are delicious. I left out the hot pepper, as Little Miss (DD) loves tomatoes and wanted to eat some. I only had small tomatoes so I used five. Followed the instructions as written. Next time I may use a little more fresh parsley. Perfect side dish with a green salad. Thank you Beck D
This is really good! I've made it several times now, and it's always tasted and looked and smelled so wonderful every time. A great way to spice up your tomatoes when you get tired of the usual recipes and salads.