This dish started out as a way to recreate a favourite tomato dish that we order when eating at one of our go-to Palestinian restaurants here in Toronto.
When I went on a journey to find a recipe that recreated the flavours of that dish, I was pleasantly surprised at the many versions that popped up on Google. They go by various names, and I came to realize that this tomato dish, like so many other iconic Middle Eastern meals, transcends border and culture. Hence my decision to call this a Levantine inspired dish. I don’t want to leave any cuisine out, since they should all get credit!
What is The Levant?
The word actually comes from the French word ‘lever’ which means ‘to rise’, as in sunrise, hence the east. So the term is applied to the region all along the eastern shores of the Mediterranean Sea. It usually encompasses the countries of Cyprus, Isreal, Jordan, Lebanon, Syria, Palestine, and sometimes the Hatay province of Turkey. The cuisine of this whole area often overlaps, so tabbouleh, baba ganoush, hummus are all authentic to more than one of these specific countries. As one site describes it: “What is the Levant? It is a place, a taste, a region of shared plates and a wide palate of tastes embracing numerous cultures in the southeast corner of the Mediterranean, the “fertile crescent”” From skewered meats, dips, fragrant and spiced legume and rice dishes, and bright fresh salads and vegetable dishes, these cuisines are our favourite for flavour and feeling healthy!
Garlic Tomatoes
As I narrowed down my search for the tomato dish I was craving, I discovered that Galayet Bandora from Jordan can end up as a thicker stewy version, with the tomatoes more broken down, while the Palestinian Bandoora Maglieh keeps the tomatoes whole. Of course, we all know Shakshuka, which at its heart is a kissing cousin to these dishes. Some versions include onions, others do not. Some include parsley, mint or sumac, others stick to the hot peppers and garlic. Some dishes use dried herbs, others use fresh. The non-negotiables are the garlic and the hot pepper. In the end if this is all you have on hand, along with a generous amount of flakey salt, these tomatoes are simple but so intense. You can serve this dish with eggs, grilled meats, or pita bread.
My Take on Garlic Tomatoes
In the end, I decided to keep the tomatoes in thick slices, where the edges get caramelized, but not cooked down to where they are breaking down to create a sauce. I like seeing the slices, plus this is how we first had them when we ate out. They will work great as the breakfast dish that they are traditionally served in Levantine countries. But these tomatoes are fabulous as an appetizer that you can spoon onto crostini etc.
Tomato: You want to use a more meaty tomato, since you don’t want so many juices released that nothing is left of the tomato when all is said and done. Having said this, even cherry tomatoes will work! Some versions use the tomatoes halved, others use thickly sliced tomatoes. I’m going with a thicker slice (between 1/4-1/2 inch thick) to withstand the cooking and still keep the slices intact. Halved cherry tomatoes will work great, as they the perfect thickness. It may not be a traditional choice of tomato, but this means that we can make this dish all year round, even when heirloom or roma tomatoes might not be available.
Garlic: The garlic is sliced thinly, and added to shimmering oil. Let them sauté till golden and fragrant. Then use a slotted spoon to remove them. Their flavour is released into the olive oil, but the fear of scorching them as the tomatoes cook has now been placated. There is nothing worse than scorched garlic, the smell and rancid flavour can’t be removed from anything. If it happens, you will want to start over in a clean pan.
Hot Pepper: Any small red chilli pepper is fine. But the hotter it is, the more you will want to pay attention to removing the seeds and membranes. If you are trying to manage the heat released, instead of chopping the pepper finely, just slice in half, and they will infuse the oil and tomatoes much as the garlic did. You can then easily remove the pepper pieces. And if you really don’t have a fresh red chilli available, feel free to use chilli flakes, start with less (say 1/4 tsp and work up from there) and add it to the oil when you add the tomato slices, as you will with the fresh chilli pepper.
The tomatoes are sautéed in the oil over medium heat for a few minutes, then turned over, till the tomato is almost cooked through. Turning once more will ensure that the edges get caramelized and the flavours have melded into the most intense melody of goodness.
Finishing Touches: From one recipe I gleaned the idea to use mint. That recipe used dry mint (which is great in winter or when a trip to the market hasn’t happened) but I love the idea of minced fresh mint as a finish. You can also use finely minced parsley mixed in with the mint. And sumac! What a great way to finish these tomatoes. Of course flakey salt is a must. But the citrusy finish of sumac takes these to the next level.
Final Thoughts
Traditionally, these tomatoes are a perfect when served with eggs, Ful Medames, pita bread etc for a wondrous savoury breakfast. Here they are as a side to Çilbir, a fabulous Turkish egg dish of herbed savoury yogurt, chilli oil and soft eggs (poached, boiled or even fried). But wouldn’t a shallow bowl of these tomatoes, with whipped feta on the side and grilled crostini or pita would make a smashing appetizer?! Leftovers can be added so soup or chopped up and folded into a vegetarian sandwich wrap. Once you’ve had these, you will want to make these all the time. They are ready in minutes, but the flavour last appreciatively much longer.
Levantine Inspired Garlic Tomatoes with Sumac
Ingredients
- 3-4 tbsp olive oil
- 3 garlic cloves sliced thinly
- 1-2 small red hot peppers sliced in half, veins and seeds removed (I will leave you to decide how much heat you want and whether you want to use one or two)
- 6 red and firm tomatoes cut into 1/4-1/2 inch thick slices
- Flakey sea salt to finish
- 1/4 tsp of sumac or to taste
- 2 tsp fresh minced mint
- 2 tsp fresh minced parsley
Instructions
-
Heat the olive oil in a large skillet over medium heat. How much you use will depend on the size of your pan.
-
Add the garlic slices, and cook until golden and fragrant, about 3-4 minutes, removing the garlic before it starts to over-brown. Don't let it get to this point, the flavour of scorched garlic cannot be removed. Remove them with a slotted spoon.
-
Add the sliced chilli pepper, and stir in the oil for a moment.
-
Add the tomatoes slices and cook for 3 minutes. Make sure not to crowd your pan. You may need to work in batches, depending on your pan.
-
Turn the tomatoes over and cook for 2 minutes.
-
Flip the tomatoes again (now the cut side is facing down again ) and cook till the edges are just starting to caramelize.
-
Serve on a platter. Finish with a flakey salt and sumac, Garnish with minced mint and parsley to serve.
-
For more details see the blog post.
Recipe Notes
I say this feeds four as a side. It really depends on the size of the tomatoes you are using. Better to make too much than too little! Feel free to use cherry tomatoes, just slice them in half. You will want about 1/3 cup or more of halved tomatoes per person. So for 6 servings, use 2 cups or more. I would make more, because you will want them, I promise!
Leftovers can be stored in a sealed container in the fridge. The oil may firm up, but once brought to room temperature, they are good to go. Warm them up again if you desire. Use them on sandwiches, with eggs, on pizza, flatbread or in a wrap. Even add them to your soup or chilli.
Inspired by Bandoor Maglieh by Chef in Disguise
Leave a Reply