There’s only one thing that could make fresh, homegrown tomatoes better and that’s garlic. Serve them with a rice or grain dish, alongside grilled meats or with a thick slice of grilled bread to sop up the wonderful juices.
- 3 plump cloves garlic crushed
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped flat leaf parsley
- 3 large firm but ripe tomatoes cut into 1/2 inch slices
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
In a small bowl, mix the garlic, red pepper flakes and parsley. Set aside.
Heat the oil in a large skillet over medium heat. Season the tomato slices with salt and pepper and add to the hot oil, cooking for one minute. Carefully turn them over, sprinkle with the garlic mixture and cook for another minute. Turn the slices one more time and cook for another 10 seconds before removing to a serving plate. (The tomatoes should be soft but not to the point of mushy.) Pour the pan juices over the tomatoes and serve immediately.
Recipe adapted from Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press)
Makes 4 servings.
Photo by Jodi Miller