Fried tomatoes with garlic from Jerusalem (page 50) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on June 03, 2019

    I made a simplified version of this dish, leaving out the chile and parsley, and using overripe heirloom tomatoes. Partly because I let them cook a little too long, the tomatoes started to break down, but they still had fantastic flavor. With good quality tomatoes, this makes an excellent easy side dish.

  • Zosia on March 12, 2017

    An easy way to enhance even not-so-perfect tomatoes (and takes much less time than roasting). I served these with the fantastic za'atar pitas from Breaking Breads.

  • TrishaCP on August 10, 2014

    This was fine but not as great as other recipes from this book- the taste was reminiscent of stewed tomatoes. The garlic and chile were obviously nice, but I thought the parsley was too assertive here.

  • Jane on January 21, 2013

    A super-easy and tasty side dish - as well as garlic there is finely chopped chile and parsley for extra flavor notes. It takes about 7 minutes from start to finish. This would be great in the summer when there are really good tomatoes in abundance. I served it alongside Poached chicken with sweet spiced freekah on p.182.

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