Summer on a plate! 🍅 Qalayet Banadora is a simple, rustic Palestinian dish that celebrates sweet, juicy summer tomatoes at their very best. Made with just a handful of ingredients—ripe tomatoes, plenty of garlic, fresh chili peppers, and good olive oil—it’s proof that the simplest foods are often the most delicious. It comes together in about 10 minutes and is perfect for scooping up with warm pita bread or your favorite crusty bread. And if you happen to have leftovers, blend them into a delicious homemade tomato sauce for pasta. Simple, seasonal, and so good!
Ingredients
- 2 large, meaty tomatoes (Dashti variety), peeled and cut into wedges
- 1 head of garlic, peeled and sliced
- 2 whole Serrano peppers
- Plenty of good-quality olive oil
- Salt, to taste
Instructions
- Sauté the garlic and peppers: Add a generous amount of olive oil to a skillet while the oil is still cold. Add the sliced garlic and whole Serrano peppers, then turn the heat to medium. Cook until the garlic becomes fragrant, being careful not to let it brown.
- Add the tomatoes: Add the tomato wedges and season with salt to taste. Let them cook undisturbed for a few minutes, then gently turn them over so they cook on the other side.
- Cover and simmer: Cover the skillet with a lid and let the tomatoes cook for about 1 minute. They’ll begin releasing their natural juices and softening.
- Reduce the juices: Remove the lid and continue cooking until some of the liquid evaporates and the tomatoes become tender and saucy. You want a rich, slightly thick sauce with the olive oil still visible around the edges—not too watery, but not completely cooked down either.
- Serve: Enjoy warm straight from the skillet with fresh pita bread or any bread you love. Make sure to scoop up all that delicious tomato sauce and garlic-infused olive oil!
A little tip: Use ripe, flavorful summer tomatoes for the sweetest, most delicious results. And don’t waste a drop of that sauce—any leftovers can be blended into a beautiful pasta sauce!