Plats Principaux

Galayet Bandora (Jordanian Stir-Fried Tomatoes)

This simple yet deeply flavorful Jordanian stewed tomato dish is made with garlic, chiles, and olive oil. Cooked in one skillet, it's perfect for using up ripe summer tomatoes and scooping up with warm pita.

Portions 4

Difficulté Moyen

Ingrédients

1/3 cup extra-virgin olive oil (see notes)
2 serrano chile peppers , 1 whole and 1 finely chopped , divided
1 large yellow onion , cut into 3/4-inch pieces
1 head garlic , peeled and thinly sliced
3/4 teaspoon freshly ground black pepper
4 pounds mixed ripe tomatoes , roughly chopped (see notes)
2 1/2 teaspoons Diamond Crystal kosher salt ; for table salt, use half as much by volume or the same weight
2 teaspoons pomegranate molasses , optional (see notes)
Pita bread , warmed, for serving

Instructions

1

In a large stainless steel skillet, heat oil over medium heat until shimmering. Add whole serrano and cook, turning occasionally, until spotty brown on all sides, 3 to 5 minutes. Transfer serrano to plate and set aside. Allow skillet to cool down slightly, about 2 minutes.
2

Large stainless steel skillet
3

Because this dish relies on just a few ingredients, it&
4

If using less-ripe tomatoes, begin checking the texture and consistency at the 1-hour mark, as they tend to exude less liquid, resulting in a shorter cooking time.
5

Pomegranate molasses is available at Middle Eastern, Iranian, Armenian, and Turkish grocery stores, and is increasingly found at some well-stocked supermarkets. It can also be easily ordered online. For best results, use pomegranate molasses without added sugar.
6

This recipe works well as a main course for 2, or as a side or starter for 4.