Ripe tomatoes slowly stew into a glossy, savory sauce with soft pieces of tomato, garlic, chili, and coriander. Serve this Lebanese side dish warm or at room temperature, with flatbread for soaking up the sauce.
Banadoura harra means spicy tomatoes and refers to a preparation in which tomato takes center stage. The exact seasoning varies from cook to cook and from household to household; here, the combination is kept simple: ripe tomatoes, olive oil, garlic, chili, and coriander. The result isn’t a smooth tomato sauce. By chopping the tomatoes coarsely and not stirring them too finely as they stew, you’re left with distinct, soft pieces in a concentrated, glossy cooking liquid.
The quality and ripeness of the tomatoes have a big effect on the flavor. In summer, locally grown tomatoes are often at their sweetest and juiciest; outside that season, choose the ripest ones you can find. Meaty tomatoes release relatively little liquid, while juicy tomatoes may take a little longer to cook down. So taste toward the end: the sauce should taste full and savory, with enough freshness from the tomatoes and coriander to balance the chili. Extra sugar usually isn’t needed if the tomatoes are properly ripe.
A gentle simmer matters more here than a hard fry. Olive oil carries the flavor of the garlic and chili, but don’t let the garlic brown: it can taste bitter. Once the tomatoes are added, let the liquid evaporate over low to medium-low heat. Stir gently from time to time, and lower the heat if the sauce threatens to cook dry before the tomatoes are soft. You’re looking for a thick, spoonable sauce, not a dry pan or a smooth purée.
Fresh coriander gives the dish its herby, green counterpoint. Some can simmer with the tomatoes so its flavor infuses the sauce; add the rest at the end for a fresher note. No coriander on hand? Flat-leaf parsley is a useful substitute, though the flavor will be milder. Adjust the amount of chili to suit the pepper’s heat and your preference. A mild green pepper also works, but brings less heat than a small red chili.
Serve the tomatoes warm or at room temperature with flatbread, as part of a table with several dishes, or alongside grilled vegetables and meat. Spoon up the liquid too: that’s where the concentrated flavor is. Store leftovers covered in the refrigerator and chill them within two hours of cooking; use within three days. Reheat them gently in a pan until everything is piping hot, or serve them cold as part of a mezze-style meal.
Cut the tomatoes into large chunks. Keep any juice released while cutting.
Heat the olive oil in a large skillet or Dutch oven over low to medium-low heat. Add the garlic and chili and cook for 1 to 2 minutes, until the garlic is fragrant but not colored.
Add the tomatoes with their juice, the salt, and half of the coriander. Bring to a gentle boil.
Let the tomatoes simmer gently, uncovered, for 25 to 35 minutes. Stir gently from time to time and don’t break the pieces down completely. Lower the heat if the sauce is bubbling too vigorously.
Remove the pan from the heat once the tomatoes are soft and the sauce is glossy and spoonable. Stir in the remaining coriander and taste for salt. Serve warm or let cool to room temperature.
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