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Ginisang Kamatis (Sauteed Tomatoes)

ginisangkamatis

February is not just a season to celebrate the romantic spell of Valentine’s Day but the time of year to feast with the abundance of tomatoes. Tomatoes are sold in the wet market for only 5 pesos per kilo. Yeah, you read it right, FIVE PESOS per kilo. Some vendors actually even sell the over-ripped ones for only 3 pesos.

I arrived home from the market, Royce asked me, “Hindi ba OA ito? (Are you not over-acting?),” while holding 2 large plastic bags of tomatoes. Well, I was kind a triggered with the low price so I bought a lot, a lot really. You cannot blame me. With its cheap price, everybody will surely love tomatoes. Tomatoes are eveywhere – inside a sandwich, a side dish, an ingredient to a sautéed vegetable, a complement to a stew, an aid to a salad, a grace to a starter, a cause for a pasta, and many more.

Since our fridge is filled with tomatoes, I cooked GINISANG KAMATIS (Sauteed Tomatoes) to give space for other veggies. Tomatoes are rich in lycopene which is one of the most powerful antioxidants to prevent cancer. They are also loaded with vitamin C, A, iron, magnesium, potassium, riboflavin and thiamine. Some say it is a fruit and some a vegetable. Whatever that is, tomatoes are loved throughout the world specially if it sold for only 5 pesos a kilo.

GINISANG KAMATIS (SAUTEED TOMATOES)

cooking oil
1 kilo ripe tomatoes, quartered, seeds removed
1 tsp. garlic, minced
¼ cup onion, chopped
2 eggs, beaten, seasoned with salt and pepper
2 tbsp. alamang or shrimp paste (optional)
Salt to taste

Saute garlic in cooking oil until light brown. Add onions.

Add shrimp paste. Cook for about 2 minutes.

Add tomatoes. Stirring constantly. Saute until tomato peels curl.

Add beaten eggs, still stirring constantly to prevent from burning.

Add salt, depends on your taste.

Remove from fire.

Serve with fried fish and steamed white rice.

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