Name: Galayet Bandora (Jordanian Stir-Fried Tomatoes)
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/3 cup (80 ml) extra-virgin olive oil (see notes); 2 serrano chile peppers (about 15 g each), 1 whole and 1 finely chopped, divided; 1 large yellow onion (10 ounces; 283 g), cut into 3/4-inch pieces; 1 head garlic (about 3 to 3 1/2 ounces; 85 to 99 g), peeled and thinly sliced; 3/4 teaspoon freshly ground black pepper; 4 pounds (about 2 kg) mixed ripe tomatoes, roughly chopped (see notes); 2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 2 teaspoons (5 ml) pomegranate molasses, optional (see notes); 4 pita breads, warmed, for serving

Ingredients

4 serv.

1/3 cup (80 ml) extra-virgin olive oil (see notes)
2 serrano chile peppers (about 15 g each), 1 whole and 1 finely chopped, divided
1 large yellow onion (10 ounces; 283 g), cut into 3/4-inch pieces
1 head garlic (about 3 to 3 1/2 ounces; 85 to 99 g), peeled and thinly sliced
3/4 teaspoon freshly ground black pepper
4 pounds (about 2 kg) mixed ripe tomatoes, roughly chopped (see notes)
2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
2 teaspoons (5 ml) pomegranate molasses, optional (see notes)
4 pita breads, warmed, for serving

Instructions

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1 In a large stainless steel skillet, heat oil over medium heat until shimmering. Add whole serrano and cook, turning occasionally, until spotty brown on all sides, 3 to 5 minutes. Transfer serrano to plate and set aside. Allow skillet to cool down slightly, about 2 minutes.
2 Add onion to skillet with oil. Cook over medium heat, stirring occasionally, until onions are translucent, about 5 minutes. Add garlic, chopped serrano, and black pepper, cook, stirring constantly, until garlic just begins to turn golden, about 1 minute. Stir in tomatoes and salt. Add reserved whole serrano, and bring tomato mixture to a simmer. Lower heat to medium-low, cook, uncovered, stirring occasionally —especially toward the end—scraping the bottom of the pan to prevent scorching, until tomatoes have completely broken down and sauce has thickened into a jammy consistency, 1 1/2 to 1 3/4 hours. Adjust heat to maintain a vigorous, steady simmer—bubbles should be active but not rolling like a full boil.
3 Off heat, stir in pomegranate molasses, if using. Serve with warm pita bread.