Meatless Galayet Bandora

Wash the tomatoes and cut into large chunks. Slice the onion into thin half-moons, cut the garlic into thin slices, and slice the green chili into rings.

Heat the olive oil in a wide, deep skillet over medium-high heat. Add the onion and chili and cook for 3–4 minutes, until the onion softens.

Add the garlic and cook for 2–3 minutes, stirring, just until lightly golden; don't let the garlic darken.

Add the tomatoes, season with salt and black pepper. Cook uncovered over high heat for about 10 minutes, stirring occasionally, so the tomato pieces keep their shape.

Reduce the heat to medium and simmer uncovered for another 15 minutes, until the tomatoes are completely softened and the liquid has reduced to a thick sauce. Taste at the end and add more salt if needed.

Remove the skillet from the heat, let the dish rest for 5 minutes, and serve hot with pita.