Food & Drink

A Fried Tomato Recipe to Warm You Up

A hot Middle Eastern classic

fried tomatoes!

The record-breaking cold has turned you into one hungry s.o.b.

But your recipe rotation (chili, lasagna) is weighing you down — literally.

Ditch the usual winter suspects and warm up with a Middle Eastern classic from Nazareth native Rawia Bishara’s (of Brooklyn’s beloved Tanoreen) debut cookbook, Olives, Lemons & Za’atar.

Fried Tomatoes
Serves four to six

1½ tsp. ground cumin
1½ tsp. freshly ground black pepper
1 tbsp. sea salt
6 large ripe Jersey or beefsteak tomatoes, sliced into ½-inch-thick rounds
1 c. olive oil
1-2 jalapenos, seeded and thinly sliced (optional)
6 cloves garlic, finely chopped
Juice of 1 lemon

1. In a small bowl, combine the cumin, pepper, and salt.

2. Sprinkle half of the spice mixture over the tomato slices.

3. Heat the oil in a large skillet over medium-high heat.

4. Working in batches, gently slip the tomato slices into the pan and fry until golden, about 2 minutes per side.

5. Using a slotted spoon, transfer to a platter. Reduce the heat to low, add the jalapenos, if using, and saute for 1 minute.

6. Add the garlic and saute until soft and golden, about 1 minute.

7. Stir in the remaining spice mixture and cook until fragrant, about 10 seconds.

8. Return the tomatoes with their juices to the skillet. Add the lemon juice and cook 3 to 5 minutes.

9. Transfer to a platter and serve immediately.

Olives, Lemons & Za’atar, available at amazon.com, $19.

Photo: Peter Cassidy