Fried Tomatoes with Garlic is a very quick, delicious side that can make even winter tomatoes into a treat!
One of my favorite Christmas gifts is 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 the authors’ 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
How to Make Fried Tomatoes with Garlic
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!
More Tomato Recipes on Never Enough Thyme:
- Roasted Tomato Sandwich
- Classically French Tomatoes Provencal
- Fried Tomatoes with Cream Gravy
- Tomato Gravy
Jerusalem recipes from Other Bloggers:
- 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
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Fried Tomatoes with Garlic
A very quick and tasty side dish that can make even winter tomatoes a treat.
Ingredients
- 2 tblsp. chopped, fresh parsley
- Pinch red pepper flakes
- 1 large garlic clove, finely minced
- 2 large ripe, firm tomatoes
- 2 tblsp. olive oil
- Salt and pepper
- 2 slices rustic bread or baguette
Instructions
- 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.
Notes
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 679Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1287mgCarbohydrates: 107gFiber: 7gSugar: 14gProtein: 22g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Miss P says
Oh, how lovely. The tomato is my favorite fruit that masquerades as a vegetable. This would be a wonderful addition to serve with grilled steaks. Now, if I could only grow decent tomatoes.
Miss P
Mary | Deep South Dish says
Lana, I can’t tell you how delicious that looks!! I saw the photo coming across my feed and would have sworn that it was battered in some way. I wish that I could find a decent tomato right now. Can’t even find a grape tomato for my salads that tastes right & none of them even smell like a tomato. I definitely love this and will give it a try this summer though. Thanks for sharing about that cookbook! I’ve been buying a few lately that are out of the box & this looks like a good one to check out! Blessings to you in the New Year!
Lana Stuart says
Thanks so much, Mary! Jerusalem is a fantastic cookbook, very different from our southern recipes but so interesting. I know what you mean about the tomatoes – hard to find a good one right now but this recipe makes even winter tomatoes taste wonderful :-)