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Cookbook

 

Sliced Tomatoes in a Tomato Sauce

Bandora M'li

From Victor Matiya's Jerusalem Restaurant in Toronto

Palestine

Serves 2

I do not know what it is about this simple dish, but I absolutely must have it every time I visit Toronto. I was introduced to it by Bonnie Stern, who runs a cookery school a convenient walking distance/rom the Jerusalem Restaurant where this Arab specialty is served. The menu there calls the dish Fried Tomatoes. They are much more than that. The delicious sauce may be soaked up with bread or any rice dish. These tomatoes may also be served with fried eggs.

  • 2 medium tomatoes
  • Salt
  • Freshly ground black pepper
  • 5 teaspoons olive oil
  • 1 garlic clove, peeled and well crushed
  • 1/2 to 1 teaspoon very finely chopped fresh hot green chile
         (jalapeños are used in the restaurant)
  • 3/4 cup canned tomato juice
  • 1 tablespoon finely chopped fresh parsley

Take skin-thin slices off the very top and bottoms of the tomatoes and discard them. Cut the tomatoes crosswise into 3 slices each. Lightly salt and pepper the slices on both sides.

Put the oil, garlic, and green chile into a medium, nonstick frying pan set over medium-high heat. When the garlic begins to sizzle, put in the tomato slices in a single layer and fry lightly, about a minute on each side. Now put in the tomato juice and parsley and bring to a boil. Turn off the heat and serve.

 
  • from:
  • Madhur Jaffrey's World Vegetarian
  • More than 750 Meatless Recipes from Around the Globe
  • by Madhur Jaffrey
  • Clarkson Potter 1999
  • ISBN: 0-517-59632
  • Recipe reprinted by permission.
 

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Page created 1999. Modified March 2007

 
 
 

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