Galayet bandora
Tomatoes cooked down in olive oil with chilli and garlic to a thick sauce.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.