Galayet Bandora (قلاية بندورة) — Jordanian Skillet Tomatoes with Garlic

• 8ripe tomatoes (Medium-large tomatoes, 1200 g total; cored and cut into 2 cm chunks, retaining their juices.)
• 60 mlextra-virgin olive oil
• 4 clovegarlic (Approximately 12 g total; thinly sliced.)
• 1long green chile (Approximately 20 g; sliced into thin rings, with seeds retained for moderate heat.)
• 4 gfine sea salt

Instructions

1. 1

   Core the tomatoes and cut them into approximately 2 cm chunks, keeping all the juice released on the cutting board. Slice the garlic thinly and cut the green chile into rings.

2. 2

   Heat the olive oil in a 28 cm heavy skillet over medium heat for 1 minute. Add the chile and cook for 1 minute, then add the garlic and stir for 30–45 seconds until fragrant but not browned.

3. 3

   Carefully add the tomatoes with their collected juices, then stir in the salt. Increase the heat to medium-high and cook for 4–5 minutes, stirring twice, until the tomatoes release liquid and the mixture bubbles steadily.

4. 4

   Reduce the heat to medium-low and simmer uncovered for 15–18 minutes, stirring every 3 minutes. Press roughly half the tomato chunks against the pan with a wooden spoon, leaving the remainder intact for a rustic texture.

5. 5

   Check that the tomatoes are soft and the juices have reduced to a thick, spoonable sauce with olive oil visible around the edges. If the mixture remains watery, cook uncovered for another 3–5 minutes; if it begins catching, lower the heat and stir more frequently.

6. 6

   Remove the pan from the heat and let the galayet bandora stand for 3 minutes. Serve warm directly from the skillet, with shrak or markook bread alongside for scooping; bread is additional and is not included in the nutrition estimate.