Qalayet Bandoura: Simple Palestinian Tomato Stew with Fresh Herbs and Olive Oil

Shared by the Pantry Seattle

Recipe adapted from Nadia Tommalieh

Yield: 6 servings

Ingredients

1/2 cup extra virgin olive oil

10 garlic cloves, thinly sliced

3 jalapenos, 2 of them cut into thinly sliced rounds (can be de-seeded if you prefer it mild) and the last one kept whole for garnish

2 1/2 pounds fresh tomatoes, preferably on the vine, peeled and sliced

1 1/2 teaspoons fine sea salt

1 teaspoons freshly ground black pepper

2 tablespoons pomegranate molasses (optional)

2 tablespoons parsley, chopped, for garnish

Instructions

- Heat the oil slightly, add sliced garlic and sauté until it turns lightly golden.

- Add the jalapenos and sauté with the garlic for a couple of minutes, then add the tomatoes. Cook uncovered over low heat for 12-15 minutes.

- Season with salt, pepper and pomegranate molasses.

- Garnish with the cooked whole jalapeno and serve it warm or at room temperature, with bread, an extra drizzle of olive oil and a sprinkle of chopped parsley.