Qalayet bandoura

This is a simple Levantine tomato dish, popular in Jordan, that comes in all sorts of variations. I really enjoyed this version with the addition of mint and its also nice and thick so it can be scooped up with warm pita breads. 

Ingredients

500g large tomatoes. skinned
4 tbsp olive oil
1 mild green chilli, (e.g. jalapeno) roughly chopped
1 small onion, (about 80g) finely chopped
3 garlic cloves, crushed
½ tsp salt 
¼ tsp black pepper
¼ tsp dried mint

for the topping

1 tbsp pine nuts
2 garlic cloves, thinly sliced
1 tbsp fresh mint leaves, roughly chopped

Method

Firstly, skin the tomatoes by dropping them into boiling water for a few minutes. Cut a small cross at the base to help remove the skins. Remove and allow to cool enough to handle. Peel the skin off then chop the tomatoes into quarters and set aside. 

In a large frying pan add 2 tbsp of olive oil and heat over a medium temperature. Add the onion and gently fry until they have softened and begin to colour. 

Next add the tomatoes, garlic and the green chilli. Season with the salt and pepper.

Cook gently for 20 minutes. Give it a stir every now and then, breaking up the tomatoes as you do. 

Once it has reduced into a thick silky sauce remove from the heat and add the dried mint. Mix well. 

Set aside to cool slightly.

In the meantime in, another small frying pan heat another 2 tbsp of olive oil and a low temperature and fry the garlic slices for a few minutes before adding the pine kernels. Cook until they have both coloured a golden brown. 

Transfer the Qalayet bandoura into a serving dish then pour over the fried garlic and pine nuts and some of the fragrant oil. 

Sprinkle over the chopped fresh herbs.  

Serve warm or at room temperature.