Garlic Fried Tomatoes
Wondering what to do with all those tomatoes? This week’s Market Fresh Cooking recipe to the rescue! Garlic Fried Tomatoes are where it’s at. The market has got you covered on all the ingredients, it’s seasonal, it’s delicious and it’s not difficult. You can’t go wrong!
Market hours: Saturday and Tuesday, 8am-1pm
- 4 to 6 large vine ripe tomatoes, about 2 ½ lb
- 1/4 cup extra virgin olive oil
- 10 garlic cloves, finely chopped (not crushed)
- 2 to 3 fresh green or red chilies, finely chopped
- 1/2 tsp salt
- Small bunch of fresh mint leaves, finely chopped, or 2 teaspoons dried mint
- Using a sharp knife, slice each tomato horizontally in half (through the equator).
- Arrange the tomato halves cut-side down in a frying pan large enough to fit the pieces snugly. Pour the olive oil over the tomatoes and set the pan over medium heat for about 5 minutes.
- Flip the tomatoes over and scatter half the garlic and chilies on the tomatoes and the other half in the oil (in the pan). Sprinkle with the salt, cover the pan, reduce the heat, and cook until the tomatoes have started to soften but still retain their shape, about 15 minutes. Check on the tomatoes several times while cooking and, tilting the pan, spoon some of the oil mixture over the tomatoes, cover the pan and cook for another minute or two.
- When almost done, sprinkle the mint over the tomatoes, cover and cook for another minute or two.
- Remove from the heat and serve immediately with fresh bread to mop up the delicious juices.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!