Galayet Bandora

A one pan Middle Eastern tomato skillet dish where tomatoes really shine, alongside plenty of olive oil, sliced garlics, and some heat from chili peppers.

Course Breakfast

Cuisine Middle Eastern

Diet Halal, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Servings people

Calories 193kcal

Author Farah Abumaizar

Equipment

Large deep skillet

Ingredients

1/3 cup olive oil
10 garlic cloves, peeled and slice ( you can do less if you prefer)
2 green chili peppers
6-7 ripe tomatoes (preferably on the vine), very roughly chopped, you want big 2-3 inch pieces. 750-800g (1 1/2 lbs)
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Cut a slit in the sides of the green chili peppers, otherwise keeping them whole and set aside while you heat the olive oil in a large deep skillet on medium high heat for a minute. Add the chilis and the garlic to the olive oil.
Sautee for 2-3 minutes, until garlic just starts to change color. Add the tomatoes, and sprinkle with the salt and pepper. Bring to a bubbling simmer, then reduce heat and simmer uncovered on medium heat for 10-15 minutes or until tomatoes are completely broken down.
Place the chili peppers on top of the tomatoes for garnish, and serve with thick pita bread for scooping. Enjoy!

Video

Notes

Ingredient Notes

Tomatoes: Use very ripe, in-season tomatoes for the best flavor. Vine-ripened or Roma tomatoes work especially well since they’re less watery and more concentrated in taste.
Garlic: Fresh garlic is key here. You can slightly reduce the quantity if you prefer a milder flavor.
Chili peppers: Keeping them whole gives a gentle heat, while slicing them will make the dish significantly spicier. Adjust based on your preference.
Olive oil: Use a good quality olive oil since it’s a main component of the flavor.

Important Recipe Tips

Don’t rush the cooking process—let the tomatoes simmer until they become soft and slightly jammy, not watery.
Avoid over-browning the garlic; it should be lightly golden, not dark, to prevent bitterness.
Stir occasionally, not constantly, so the mixture reduces properly rather than steaming.
Taste and adjust seasoning at the end, as the flavor intensifies as the tomatoes cook down.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over medium-low heat until warmed through.
Add a small drizzle of olive oil when reheating to refresh the texture and flavor.
Freezing is possible, but the texture may soften slightly after thawing, so it’s best enjoyed fresh or within a few days.

Nutrition