RECIPE: Tomatoes with Chillies and Ginger (Vegan)

[Guest guest]

This is a nice twist on the usual stewed or fried tomatoes and tastes

surprisingly good. We like it for a light snack (lunch or late supper) but it

also

does well as a first course. It is quick and easy, making it good for when you

want something 'cooked' on a warm day - or something quick on a cold one,

for that matter!

 

This serves the two of us. You may easily multiply or halve the recipe ;=)

 

TOMATOES WITH CHILLIES AND GINGER (VEGAN)

 

1 Tbsp olive oil (or as little as you can get away with)

2 medium to large tomatoes, each cut into three or four slices

1 or 2 cloves of garlic, finely chopped

1 tsp ginger root, grated

1 tsp jalapeno chilli, finely chopped

salt and pepper

1/2 cup canned tomato juice

handful of chopped cilantro (coriander) leaves and some springs to garnish

 

Put the oil into a skillet over meium to high heat and add garlic, ginger and

chilli, being careful not to burn the garlic, then after a couple of stirs and

when

garlic starts to sizzle put in the tomatoes, salt and pepper them, fry for about

a

minute and turn and give about a minute on the otherside. Add the tomato

juice and the chopped cilantro, bring to a boil, lower heat and cover briefly

(to

give the tomatoes chance to soften slightly but not get mushy).

 

Remove from heat and serve in deep plates or shallow bowls with your

favourite bread or wholegrain toast.

 

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