Sautéed Spiced Tomatoes “Alayet Bandora”
Equipment
- Nonstick Frying Pan
Ingredients
- 5 vine-ripe tomatoes
- 4 garlic cloves
- 1 large yellow onion
- 1/2 jalapeno (without seeds)
- 1 tbsp olive oil
- 1 pinch sea salt
Twist
- 1/4 cup sautéed sea salt pine nuts
Instructions
- PREPARE VEGETABLES: Slice the tomatoes, dice onions, and chop one half of a Jalapeño pepper. Mince the garlic.
- COOK TOMATO MIXTURE: Heat the olive oil over medium-high heat in nonstick frying pan. Add the diced onions, minced garlic, and chopped Jalapeño peppers. Note: Sauté until the onions are a golden brown color. Arrange the sliced tomatoes in one-layer rows across the frying pan or wok. Try not to overlap. Keep the pan uncovered and turn up the heat to caramelize the tomatoes. When the tomatoes lose some of their liquid and form a caramelized consistency on the edges, stir the tomatoes to mix them up a bit.
- Turn down the heat and cover the frying pan to simmer. Cook until the sauce is nice and thick, but not too dry. Add salt and crushed black pepper to taste. Top with toasted pine nuts for a nutty twist! Serve with pita bread.
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