Lebanese Tomato Salsa Banadurah Harrah Recipes

LEBANESE TOMATO SALSA (BANADURAH HARRAH)

Lebanese Tomato Salsa (Banadurah Harrah) image

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.

Provided by English_Rose

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs tomatoes, firm and ripe
3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon dried mint

Steps:

Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
Serve the tomato salsa at room temperature.

Nutrition Facts : Calories 136.3, Fat 10.7, SaturatedFat 1.5, Sodium 13.4, Carbohydrate 10, Fiber 3, Sugar 6, Protein 2.3

LEBANESE TOMATO "SALSA"

Lebanese Tomato

Lebanese Tomato "Salsa"

Provided by Anissa Helou

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)

Steps:

Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.

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