Pan-fried tomatoes with za’atar, pine nuts and halloumi

Pan-fried tomatoes with halloumi and pine nuts — (Image credit: Lugma by Noor Murad (Quadrille); photo: Matt Russell)

These pan-fried tomatoes make an impressive side dish to serve as part of a summer spread – you can see it in situ in my How I Host... with Noor Murad exclusive video for Homes & Gardens.

Make sure your tomatoes are not overly ripe here – you want them to keep their shape when pan-frying. The maple syrup will really emphasise their sweetness which contrasts beautifully with the salty halloumi.

Ingredients (serves 4-6 as a side)

4 tablespoons olive oil
4 teaspoons maple syrup
6 medium-large vine tomatoes, cored and halved width-wise
3 tablespoons pine nuts (about 1¼ oz)
4 garlic cloves, finely chopped
2 tablespoons fresh oregano leaves, roughly chopped
2½ teaspoons za’atar
2 oz grated halloumi cheese (try the KitchenAid Gourmet grater from Amazon)
1¾ oz ricotta cheese
Fine sea salt
Freshly ground black pepper

The Homes & Gardens method

Pan fried tomatoes with halloumi and pine nuts on a plate

Add 1 tablespoon olive oil and 2 teaspoons maple syrup to a large nonstick skillet (our kitchen editor, Lydia, recommends the HexClad Hybrid fry pan) over medium heat. Season the cut sides of half the tomatoes with ¼ teaspoon salt and a generous grind of black pepper.
Once the pan is hot, place the first batch of tomatoes cut-side down in a single layer. Sprinkle the tops with another pinch of salt and pepper. Cook for 10–12 minutes, until caramelized and deep golden on the bottom (raise heat slightly if needed).
Flip gently and cook for 2 more minutes on the other side. Remove as they’re ready, keeping their shape intact. Place cut-side up on a serving plate (we like this Ston Platter from West Elm, in Twilight to make the tomatoes stand out), and pour over any pan juices. Rinse and dry the pan.
Repeat with the second batch of tomatoes. Heat the pan again over medium to medium-high, and add 1 tablespoon olive oil and the remaining 2 teaspoons maple syrup. Season the remaining tomatoes with ¼ teaspoon salt and pepper, and cook them as before. Transfer to the plate once done. Rinse and dry the pan once more.
Return the clean pan to medium heat and add the remaining 2 tablespoons olive oil, pine nuts, and a tiny pinch of salt. Toast for 1½ to 2 minutes, stirring constantly, until they just start to turn golden.
Add the garlic and oregano and cook for 1 more minute, stirring, until fragrant and lightly golden. Remove from heat and stir in 2 teaspoons za’atar. Transfer to a small bowl to prevent overcooking.
In a small bowl, mix the grated halloumi and ricotta. Spoon this mixture over the plated tomatoes. Drizzle the pine nut mixture and oil over the top. Finish with a sprinkle of the remaining ½ teaspoon za’atar.

Serve this as part of a summer sharing feast or it makes a wonderful side to a meat dish. Try it alongside our best-ever grilled lamb or smoky chipotle chicken.

Bahrain-born, Noor Murad trained at the Culinary Institute of America in New York, before becoming head of the Ottolenghi Test Kitchen and co-authoring some of his books. She's now written her own book, Lugma, inspired by the food of her Middle Eastern heritage.