Levantine Inspired Garlic Tomatoes with Sumac
Ingredients
3-4 tbsp olive oil
3 garlic cloves sliced thinly
1-2 small red hot peppers sliced in half, veins and seeds removed (I will leave you to decide how much heat you want and whether you want to use one or two)
6 red and firm tomatoes cut into 1/4-1/2 inch thick slices
Flakey sea salt to finish
1/4 tsp of sumac or to taste
2 tsp fresh minced mint
2 tsp fresh minced parsley
Directions
Heat the olive oil in a large skillet over medium heat. How much you use will depend on the size of your pan.
Add the garlic slices, and cook until golden and fragrant, about 3-4 minutes, removing the garlic before it starts to over-brown. Don't let it get to this point, the flavour of scorched garlic cannot be removed. Remove them with a slotted spoon.
Add the sliced chilli pepper, and stir in the oil for a moment.
Add the tomatoes slices and cook for 3 minutes. Make sure not to crowd your pan. You may need to work in batches, depending on your pan.
Turn the tomatoes over and cook for 2 minutes.
Flip the tomatoes again (now the cut side is facing down again ) and cook till the edges are just starting to caramelize.
Serve on a platter. Finish with a flakey salt and sumac, Garnish with minced mint and parsley to serve.
Notes
I say this feeds four as a side. It really depends on the size of the tomatoes you are using. Better to make too much than too little! Feel free to use cherry tomatoes, just slice them in half. You will want about 1/3 cup or more of halved tomatoes per person. So for 6 servings, use 2 cups or more. I would make more, because you will want them, I promise!
Leftovers can be stored in a sealed container in the fridge. The oil may firm up, but once brought to room temperature, they are good to go. Warm them up again if you desire. Use them on sandwiches, with eggs, on pizza, flatbread or in a wrap. Even add them to your soup or chilli.