Pan-Fried Tomatoes with Garlic

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. For this dish you want firm, meaty tomatoes so they don't turn to mush as they fry. You don't have to use vegetable oil — olive oil is a healthier option, and butter will give a richer aroma (though it adds calories).

2. Step 2:

   

   Wash the tomatoes and let them drain, or pat them dry with paper towels. Cut them into rounds about half an inch (1 cm) thick. Pour the vegetable oil into the skillet and heat it well, then lay the tomato rounds in the hot oil. Turn the heat down to medium and fry on one side for about two minutes, uncovered — if you cover the pan the tomatoes will release their juice and you'll end up with tomato sauce.

3. Step 3:

   

   While the tomatoes fry, prep the garlic. Peel the cloves and slice them thin. The garlic gives the dish an appetizing aroma and a savory bite.

4. Step 4:

   

   Gently flip the tomato rounds with a spatula. They should be lightly browned on both sides.

5. Step 5:

   

   Add the sliced garlic, plus salt and ground black pepper to taste. Keep everything over the heat for another 3 to 4 minutes; you can cover the pan for a couple of those minutes so the garlic releases its juices and perfumes the oil.

6. Step 6:

   

   But don't leave the lid on too long, or the tomatoes will start to fall apart. Gently shift the tomatoes and garlic around the pan so the tomatoes soak up the fragrant oil, then turn off the heat.

7. Step 7:

   

   Lift the tomatoes and garlic out of the pan, arrange them on a plate, and scatter finely chopped fresh herbs over the top. If you like, serve with your favorite sauce or a little mayonnaise, some meat on the side, and fresh bread. This dish is tasty both warm and cold, though the tomatoes and garlic are most fragrant while still warm. Enjoy!