Georgi’s Blog

Frying tomatoes

There is one problem when frying tomatoes. Usually they are cooked in a pan and after the are done, everything around it is covered in tomatoes. And because the idea is for the water to evaporate it is not convenient to cover the pan. That’s why I decided to make myself an enhanced version of my pan which resulted in clean kitchen. All I needed was a piece of thick aluminum foil (the thicker the better so that the tomatoes don’t dissolve it) long enough to go around the pan. Just take the foil and build a high wall around the pan. It should look something like that::


It works wonders.

This is the recipe btw:
2 big cans of petite diced tomatoes (or shredded tomatoes, or tomato juice)
5-6 eggs
3 cloves of garlic
2 tbsp oil

Add the oil in the pan and before it gets too hot just add the tomatoes so that you don’t get an eruption of burning oil and water later. If the tomatoes are in big chunks use the hand blender, but keep some chunks of tomatoes for texture. Cook the tomatoes until all the water is gone and they are well cooked. After that just add the eggs, stir well to incorporate the eggs and cook them. That’s it. Remove from the heat and add the mashed garlic. If the tomatoes are too sour, just add a little bit of sugar (1/2 tsp). At first the garlic will be strong, but the high temperature of the tomatoes will reduce the strength.