Frying tomatoes or tomatoes with pepper and garlic are common dishes in Palestine either as a side dish or as a main dish for breakfast, dinner, or even lunch.
There are several ways to do it with different taste, but the main ingredients remain constant, which are fresh tomatoes, garlic and pepper, and fresh basil may be added to it, where it is pureed with garlic with mortar.
Also, tomatoes can be cut and mashed during the cooking process, or cut into slices or halves on top of which a mixture of pepper and garlic is placed, and cooked on a quiet fire.
This recipe shows the first method, in which we did not use green pepper as usual, but rather we used dry red pepper and soak it slightly in water until it becomes a little soft.We also added a little tomato puree, to which we previously added green basil.
- Dried peppers soaked in water or green peppers;
- Minced garlic, the quantity as desired;
- - five chopped tomatoes;
- - some fresh chopped basil leaves;
- - Tomato paste;
- -olive oil;
- - salt.
Way
First: In a frying pan, put the peppers and garlic and saute in a little oil.
Second: We add the chopped tomatoes to the peppers and garlic and stir them, then cover the frying pan and leave them on a quiet fire, and stir them from time to time so that the tomatoes do not stick to the frying pan.
Third: After about 15 minutes, we add about half a cup of tomato puree and minced basil.
Fourth: Sprinkle the salt as desired and more olive oil on the frying pan. Serve hot and eat with bread.
