Easy Middle Eastern Fried Tomatoes: Jordanian Galayet Bandora

• 4 tomatoes
• 1 1/2 Serrano peppers, 1/2 is thinly sliced, 1 is kept whole
• 2 cloves of garlic, minced
• 1 onion, thinly sliced
• 4 tablespoons olive Oil
• 1 pinch salt and pepper to taste

1. Slice the tomatoes, onions, and one half of a Serrano pepper. Mince the garlic.
2. Heat the olive oil over medium-high heat. Add the sliced onions, minced garlic, sliced Serrano peppers, and the whole Serrano pepper.
3. Saute until the onions are a lovely golden color. Make sure not to burn the garlic.
4. Arrange the tomatoes in one-layer rows across the frying pan or wok. Try not to overlap.
5. Keep the pan uncovered and turn up the heat to caramelize the tomatoes. Keep your eye on the pan, and when the tomatoes lose some of their liquid and form a caramelized consistency on the edges, stir the tomatoes to mix them up a bit.
6. Turn down the heat and cover the frying pan to simmer. Cook until the sauce is nice and thick, but not too dry.
7. Add salt and crushed black pepper to taste. Serve with pita bread or gluten-free crackers.

tomatoes, serrano peppers, garlic, onion, olive oil, salt

Taken from food52.com/recipes/66903-easy-middle-eastern-fried-tomatoes-jordanian-galayet-bandora (may not work)