===== Tomato, pepper and garlic pan fry (Alayet Bandoora) =====

Recipe courtesy of the [[https://www.wsj.com/articles/cheat-sheet-how-smart-chefs-use-spices-to-make-summer-recipes-even-better-f15cc858?reflink=integratedwebview_share|Wall Street Journal]]

=== Ingredients ===

  * 3 tablespoons olive oil
  * 8-10 cloves garlic, thinly sliced
  * 3 large green chiles, such as Anaheim or jalapeño, seeded and sliced into rounds (if you don't want it as hot, shishitos have great peppery flavor)
  * 1 teaspoon Aleppo pepper or other red chile flakes
  * 1 teaspoon cumin seeds or ½ teaspoon ground cumin
  * 3½ pounds (8-10 average-size) ripe, fleshy tomatoes, roughly diced into cubes
  * 1 scant teaspoon salt

=== Directions ===

  * In a cast-iron pan, braiser or frying pan with raised edges, heat olive oil over medium heat. Add the garlic, chiles, Aleppo pepper and cumin seeds, and cook until fragrant, about 2 minutes.
  * Add tomatoes and salt, and stir to combine. Reduce heat, cover and simmer, stirring a few times, until tomatoes have broken apart slightly and come together in a thick chunky sauce, 20-30 minutes. Remove from heat and serve warm or at room temperature, with bread.