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Galayet Bandora
From Statesboro Market2Go
<p>A dish made from fried or sauteed tomatoes and seasoned with hot peppers, garlic, and parsley! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: urbanfarmandkitchen.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
2 pounds
Roma tomatoes
3 tablespoons
Olive oil (divided)
1 or 2
Green hot peppers of choice (chopped)
4 cloves
Garlic (divided) (2 minced, 2 thinly sliced)
Salt & pepper to taste
2 tablespoons
Pine nuts
Parsley for garnish
Step by Step Instructions
- Bring a large pot of water to a boil and make a small x shaped mark on the bottom of the tomatoes. Carefully put the tomatoes into the water and after 30 to 60 seconds remove them from the water with a slotted spoon or tongs and put them into a bowl.
- Once the tomatoes have cooled, carefully peel off and discard the skins. Chop the tomatoes into large chunks and set them aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the peppers and minced garlic and saute for 1 to 2 minutes, then add the tomatoes and salt & pepper to taste. If desired, add more hot peppers to taste
- Let the tomato mixture cook for 10 to 15 minutes over medium-low heat. Season to taste and transfer to a bowl or serving platter.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the sliced garlic cloves, and continually toss them for 1 to 2 minutes. Turn off the heat and add the pine nuts (still stirring constantly)
- Pour or spoon the mixture in the frying pan over the tomatoes, garnish with parsley, and serve with pitas, crusty bread, or over rice or pasta.