Easy Middle Eastern Fried Tomatoes: Jordanian Galayet Bandora

1. 1

   Slice the tomatoes, onions, and one half of a Serrano pepper. Mince the garlic.

2. 2

   Heat the olive oil over medium-high heat. Add the sliced onions, minced garlic, sliced Serrano peppers, and the whole Serrano pepper.

3. 3

   Saute until the onions are a lovely golden color. Make sure not to burn the garlic.

4. 4

   Arrange the tomatoes in one-layer rows across the frying pan or wok. Try not to overlap.

5. 5

   Keep the pan uncovered and turn up the heat to caramelize the tomatoes. Keep your eye on the pan, and 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.

6. 6

   Turn down the heat and cover the frying pan to simmer. Cook until the sauce is nice and thick, but not too dry.

7. 7

   Add salt and crushed black pepper to taste. Serve with pita bread or gluten-free crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.