Galayet Bandora (Palestinian Pan Fried Tomatoes) Recipe
Course: Dinner, Main DishCuisine: Mediterranean, Vegan, PalestinianDifficulty: Easy
Servings
3
servingsPrep time
5
minutesCooking time
12
minutesTotal time
17
minutesIngredients
3 tbsp. olive oil divided
½ onion
2 jalapeño peppers
3 cloves garlic minced
1.75 lbs tomatoes
1 tsp. salt
2 tbsp. pine nuts for topping (optional)
2 tablespoon parsley leaves loosely packed, chopped
Pita bread for serving
Directions
- Chop tomatoes into medium chunks and slice the jalapeño. Remove the jalapeño seeds if you would like it less spicy. Set aside.
- Heat 2 tablespoon olive oil over medium-high heat and add diced onion. Sauté until it begins to get translucent, about 3-4 mins.
- Add in the sliced jalapeño and minced garlic, and sauté until fragrant and the onion begins to brown, 2-3 more mins.
- Add in chopped tomatoes, lower heat, and simmer, until the tomatoes begin to break down, about 5-10 mins. Add salt and stir the dish. Taste and add more salt if needed.
- Meanwhile, prepare toasted pine nuts. Sauté pine nuts in 1 tablespoon olive oil over medium heat. Once they begin turning golden, after a couple mins, remove from heat and set aside.
- Top sautéed tomatoes with the toasted pine nuts. Drizzle with extra olive oil if desired. Top with chopped parsley and serve with pita bread.
