Tostones with Tomato Salsa
Tostones are a delicious appetizer or side, and this recipe is really simple. It also has some good practical methods and step-by-step photos if you've never made them at home before!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ripe tomato ((chopped finely))
- 1 clove garlic ((minced))
- 1 tablespoon olive oil
- 1 sun-dried tomato ((chopped; optional))
- Salt and pepper ((to taste))
- 2 large green plantains
- 2-3 cups oil ((for frying))
- 1 tablespoon cilantro ((chopped))
Instructions
- 1
Make the simple salsa by combining the tomato, garlic, olive oil, sun-dried tomato, and salt and pepper. You could do this in a food processor, a mortar and pestle, or just a bowl.
- 2
Heat the oil in a small, shallow skillet until it reaches 300 degrees F. Split the plantains lengthwise, being careful not to cut too deep. Peel off the thick outer skin, and slice the plantain into 3/4 inch thick discs.
- 3
Fry the plantain pieces in the oil for about about 3 minutes until they have a very light crust on them and are cooked through. Remove them with a slotted spoon and drain on paper towels.
- 4
Clean the bottom of a heavy can (we used a big 28 ounce of crushed tomatoes for this task). Take the plantains and flatten them into circles with the can. You know they are cooked when they are easily smashed.
- 5
Once you've smashed all of the plantains, drop them back into the fryer for another 2 to 3 minutes or until crispy and golden brown. Drain on paper towels and sprinkle immediately with sea salt. Serve hot with your simple salsa! (And maybe a Cuban sandwich).