NO PHOTO
Jordan / Main
UniTools
Galayet bandora
Tomatoes cooked down in olive oil with chilli and garlic to a thick sauce.
Ingredients
ServingsOriginal: Serves 4
- Tomatoes, ripe1.2 kg
- Olive oil120 ml
- Garlic6 cloves
- Green chilli3
- Onion1
- Flatbreads, to serve4
- Dried mint1 tsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the tomatoes into large wedges, skins and seeds left in.
Heat the olive oil in a wide pan and soften the onion in it.
Add the crushed garlic and the whole green chillies and warm them a minute.
Tip in the tomatoes, salt them and stew over a medium heat, stirring now and then.
Crush the tomatoes with a spoon once the skins start to lift from the flesh.
Reduce it fifteen minutes more, until the oil rises at the edges as a separate layer.
Scatter with dried mint and serve it in the pan with flatbread.
