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!
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)
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.
Heat the oil in a small, shallow skillet until it reaches 350 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.
Fry the plantain pieces in the oil for about a minute until they have a very light crust on them. Remove them with a slotted spoon and drain on paper towels.
Clean the bottom of a heavy can (we used a big 28 ouncer of crushed tomatoes for this task). Take the plantains and flatten them into circles with the can.
Once you've smashed all of the plantains, drop them back into the fryer for another 2-3 minutes, 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).
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