Spicy Stewed Tomatoes, better known as Bandora Maqlīyya, is a classic dish I grew up eating and continue to enjoy to this day. Typically, this dish is served for breakfast, but there is no shame in serving it up as lunch or part of a “breakfast for dinner” spread. A proper balance of flavor is achieved by combining sweet tomatoes, zesty garlic, and chiles for a punch of spice. Extra ripe tomatoes make for the best Bandora Maqlīyya. In the summer time, find sweet varieties of heirloom tomatoes for a little twist. Best served alongside warm pita, tangy olives, and sweet mint tea to cool down the heat.
In a skillet over medium heat, warm olive oil and add jalapenos. Lightly fry jalapenos until brown and slightly charred. Add crushed garlic and saute until golden. Increase the heat to high and add tomatoes. Season with salt and black pepper. Allow mixture to come to a boil, then turn down heat to low and let simmer for 10-15 minutes, occasionally stirring. Remove from heat when tomatoes are broken down and soft and sauce is slightly reduced. Serve immediately alongside warm pita bread.