One of my favorite Christmas gifts last December, was a copy of the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. Besides being stunningly beautiful, Jerusalem is a study in the cross-cultural cuisine that exists in Ottolenghi and Tamimi’s home region. According to its Amazon blurb,

“In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west.”

Thumbing through the pages of the book made me want to hurry to the kitchen and try everything I read. But since I’m a novice with this kind of cuisine, I decided to start with something easy and fairly familiar sounding. I did adjust the recipe slightly to suit our tastes and to use what I had on hand.

This simple recipe of Fried Tomatoes with Garlic is so quick to make (about 10 minutes) and can really perk up a winter meal. And, yes, I know that tomatoes are not really in season right now, but even a winter tomato tastes delicious when you heat it in olive oil and add some garlic and parsley.

Fried tomatoes with garlic is a very quick, delicious side that can make even winter tomatoes into a treat! Click To Tweet

Combine the parsley, red pepper flakes, and garlic. Set aside.

Slice the tomatoes very thickly (about 2/3 inch thick).

Heat a non-stick skillet over medium high heat. Add enough olive oil to generously cover the bottom of the pan. When the oil is hot, carefully add the tomato slices. Lightly sprinkle with salt and pepper. Cook for 2-3 minutes. Flip the slices over and sprinkle evenly with the parsley-garlic mixture. Cook for another 2 minutes. Flip once more and cook for an additional 30 seconds. Tomatoes should be cooked until softened but not falling apart or mushy.

Place the tomato slices on top of your choice of rustic bread or baguette (I use a sourdough) and pour any pan juices over.

Enjoy!

Fried Tomatoes with Garlic

Yield: 2

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

A very quick and tasty side dish that can make even winter tomatoes a treat.

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Ingredients

• 2 tblsp. chopped, fresh parsley
• Pinch red pepper flakes
• 1 large garlic clove, finely minced
• 2 large ripe, firm tomatoes
• Olive oil
• Salt and pepper
• Your choice of rustic bread or baguette

Instructions

2. Combine the parsley, red pepper flakes, and garlic. Set aside.
3. Slice the tomatoes very thickly (about 2/3 inch thick).
4. Heat a non-stick skillet over medium high heat. Add enough olive oil to generously cover the bottom of the pan. When the oil is hot, carefully add the tomato slices. Lightly sprinkle with salt and pepper. Cook for 2-3 minutes.
5. Flip the slices over and sprinkle evenly with the parsley-garlic mixture. Cook for another 2 minutes.
6. Flip once more and cook for an additional 30 seconds. Tomatoes should be cooked until softened but not falling apart or mushy.
7. Place the tomato slices on top of your choice of rustic bread or baguette (I use a sourdough) and pour any pan juices over.

Notes

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi.

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More recipes from Jerusalem that you might enjoy:

• Jerusalem’s Roasted Chicken with Clementines from Alexandria’s Kitchen
• Jerusalem: Chicken with Caramelized Onion and Cardamom Rice from Turntable Kitchen
• Turkey Zucchini Meatballs from A Cozy Kitchen
• Hot Yogurt and Barley Soup from Lottie and Doof
• Roasted Cauliflower Hazelnut Salad from Love & Lemons
• Na’ama’s Fattoush from 101 Cookbooks

What I was up to…

• One year ago: Prime Rib
• Two years ago: Creamed Mushrooms with Poached Eggs
• Three years ago: Lentil and Sausage Gumbo Soup
• Four years ago: Tuna Salad
• Five years ago: Pork Chops and Pasta
• Six years ago: Cheesy Ham and Potato Bake
• Seven years ago: Red Beans and Rice