When it’s tomato season you want to use them in as many ways possible and here is another option- this time with juicy beef. As usual, the quality of the meat is of high importance. I usually go get it in specialized stores or markets and ask for beef or veal chops. That part of the animal isn’t as expensive and with this recipe is still very juicy and soft. It pairs very nicely with pasta or good bread (to soak up all the juices).

8 beef or veal chops, slices without the bone, cut very thinly
2 eggs, lightly beaten
1 cup breadcrumbs
Olive oil for cooking
Salt and pepper
600 g tomatoes, blanched and diced, or use canned
Large handful of parsley, chopped
2 garlic cloves, pushed through garlic press
Salt and pepper
Sugar to taste
Olive oil for cooking

1. Slice the beef chop in very thin slices using a large sharp knife and tenderize both sides of each slice. If it is difficult to cut the chop, place it in the freezer for a while and then slice it. In a medium bowl lightly beat the eggs and put the breadcrumbs on a baking sheet.
2. In a large thick bottom frying pan heat up 6-8 tbsp of olive oil. Soak the meat in the egg first and then cover in breadcrumbs before placing on the pan. While it is cooking, sprinkle with salt and pepper from both sides. Do not overcrowd the pan- cook the meat in portions so it doesn’t start to sautee, but does fry. The meat should be cooked for approximately a minute on each side until golden. Before cooking the next portion, wipe the pan clean with a paper towel and heat fresh oil each time.
3. Place the cooked meat slices on a paper towel to remove excess oil.
4. Place the tomatoes in a bowl and blanche them with boiling water, peel the skins off and dice in large chunks.
5. On a pan with a lid, heat 4-6 tbsp olive oil and cook the pressed garlic and chopped parsley on medium heat until fragrant. Add the tomatoes, salt and pepper, a bit of sugar and sautée on low heat for about 10 minutes. Taste and add more salt if necessary.
6. Place the meat slices on top of the tomatoes, put the lid on the pan and sautée on very low heat for about 20-30 minutes, stirring occasionally so the tomatoes don’t burn. Veal needs less time- about 20 min.
7. If for some reason (heat too high or tomatoes not juicy enough) there is too little liquid in the pan, you can add clean water during the cooking process.
8. Serve with ciabatta bread and sautéed veggies or if you want it to be more filling- with pasta. Pair with a nice glass of red wine.

Recipe: Ārija Avota
Photo: Ieva Andrsone (IG: @photoievaandersone)