This One-skillet Jordanian Dish Is The Best Way To Use Your Summer Tomatoes

⅓ cup (80 ml) extra-virgin olive oil (see notes)

2 serrano chile peppers (about 15 g each), 1 whole and 1 finely chopped, divided

1 large yellow onion (10 ounces; 283 g), cut into ¾-inch pieces

1 head garlic (about 3 to 3 ½ ounces; 85 to 99 g), peeled and thinly sliced

¾ teaspoon freshly ground black pepper

4 pounds (about 2 kg) mixed ripe tomatoes, roughly chopped (see notes)

2 ½ teaspoons (about 8 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

2 teaspoons (5 ml) pomegranate molasses, optional (see notes)

4 pita breads, warmed, for serving

In a large stainless steel skillet, heat oil over medium heat until shimmering. Add whole serrano and cook, turning occasionally, until spotty brown on all sides, 3 to 5 minutes. Transfer serrano to plate and set aside. Allow skillet to cool down slightly, about 2 minutes.
Add onion to skillet with oil. Cook over medium heat, stirring occasionally, until onions are translucent, about 5 minutes. Add garlic, chopped serrano, and black pepper, cook, stirring constantly, until garlic just begins to turn golden, about 1 minute. Stir in tomatoes and salt. Add reserved whole serrano, and bring tomato mixture to a simmer. Lower heat to medium-low, cook, uncovered, stirring occasionally —especially toward the end—scraping the bottom of the pan to prevent scorching, until tomatoes have completely broken down and sauce has thickened into a jammy consistency, 1 ½ to 1 ¾ hours. Adjust heat to maintain a vigorous, steady simmer—bubbles should be active but not rolling like a full boil.
Off heat, stir in pomegranate molasses, if using. Serve with warm pita bread.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

CuisineJordanian

Occasions📆Everyday🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 30m