Garlic Fried Tomatoes
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
1527 kcal
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Cuisine
Mediterranean
Garlic Fried Tomatoes
Description
This recipe begins by slicing large vine-ripened tomatoes horizontally in half. The tomato halves are nestled cut-side down in a pan with extra virgin olive oil heated over medium heat. After about five minutes, the tomatoes are flipped and topped with finely chopped garlic and chilies, with some of the aromatics placed in the oil around the tomatoes to infuse flavor. Salt is added, and the pan is covered with reduced heat, allowing the tomatoes to soften without losing their shape.
Cooking continues until the tomatoes become tender and release their juices, which mix with the fragrant garlic, chilies, and olive oil. Finally, fresh mint or dried mint is scattered over the tomatoes, covering and cooking briefly to meld the flavors. The end result is a savory, fragrant preparation where the sweetness of the tomatoes contrasts with the heat of chilies and pungency of garlic, accented by the cool brightness of mint.
These fried tomatoes are well-suited for serving immediately alongside crusty bread or pita, perfect for dunking into the flavorful oil and softened tomato flesh. They can be used as a side dish or as a base for sauces. Adjust the garlic quantity to suit your preference, and leftovers can be pulsed into sauce or frozen for later use.
Originating from The Arabesque Table, this preparation uses simple ingredients with a Mediterranean touch that highlights fresh produce.
Ingredients
- 4 to 6 tomato about 2 1/2 lb, large, vine ripe
- 1/4 cup extra virgin olive oil
- 10 garlic finely chopped (not crushed). See note, cloves
- 2 to 3 green chilies finely chopped (I used red chilies as that is what I had on hand, fresh
- 1/2 tsp salt
- mint finely chopped, or 2 teaspoons dried mint, small bunch, fresh leaves
Instructions
- Using a sharp knife, slice each tomato horizontally in half (through the equator).
- Arrange the tomato halves cut-side down in a frying pan large enough to fit the pieces snugly. Pour the olive oil over the tomatoes and set the pan over medium heat for about 5 minutes.
- Flip the tomatoes over and scatter half the garlic and chilies on the tomatoes and the other half in the oil (in the pan). Sprinkle with the salt, cover the pan, reduce the heat, and cook until the tomatoes have started to soften but still retain their shape, about 15 minutes. Check on the tomatoes several times while cooking and, tilting the pan, spoon some of the oil mixture over the tomatoes, cover the pan and cook for another minute or two.
- When almost done, sprinkle the mint over the tomatoes, cover the, and cook for another minute or two.
- Remove from the heat and serve immediately with fresh bread to mop up the delicious juices.
Notes
- Serve the fried tomatoes with fresh bread or homemade pita to soak up the flavorful juices.
- Reduce garlic quantity if ten cloves feels too strong; start with half and adjust to taste.
- Leftover tomatoes can be mashed or blended to form a tomato sauce base for other recipes.
- Frozen leftovers keep well for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1527 kcal
% Daily Value*
| Calories | 152.7kcal | 8% |
| Carbohydrates | 7.3g | 2% |
| Protein | 1.6g | 3% |
| Fat | 13.8g | 21% |
| Saturated Fat | 1.9g | 10% |
| Sodium | 298.4mg | 12% |
| Potassium | 321.8mg | 7% |
| Fiber | 1.6g | 6% |
| Sugar | 3.3g | 7% |
| Vitamin A | 1025.3IU | 21% |
| Vitamin C | 19.2mg | 21% |
| Calcium | 26.2mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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