Banadurah Harrah - Lebanese Spicy Tomatoes
Serves: People
Ingredients
- 1 tsp Vegetable oil to cook
- 1/2 Onion white or brown, diced
- 1 clove Garlic mashed or grated
- 400 g Chopped tomatoes
- 1 tsp Dried mint
- 1/16 tsp Cayenne pepper to taste
- 1/4 tsp Dried oregano
- Sea salt to taste
- 1/2 Lemon juice
Method
- Heat the oil over medium heat in a frying pan for 1 minute. Add the onions and garlic and cook for about 5 minutes, stirring occasionally.
- Increase the heat to medium-high and add the tinned tomatoes with their juices. Cook for about 10 minutes, stirring every minute or so, until the tomatoes dissolve into a thick sauce and the juices evaporate. If you’re not using a wide frying pan (e.g., if you’re using a tall saucepan), this may take longer.
- Reduce heat to medium, add the dried mint, cayenne pepper, oregano, and salt, and cook for another 2 minutes to infuse everything with flavour.
- Remove from heat, stir in the lemon juice, refrigerate, and serve either cold or at room temperature.