- Makes 3 cups
3 years ago I was fortunate enough to move to a house that has a beautiful vegetable garden, and have spent many many serene and delightful hours tending it since then. And at the height of the season, when the tomatoes are abundant, I get to spend lots of time in the kitchen coming up with some really fun recipes. This one is definitely a family favorite! —Jodi Taffel
finely diced pancetta
ripe roma tomatoes, diced
sun dried tomato oil (from a jar of sun dried tomatoes packed in oil)
extra virgin olive oil
cracked black pepper
shallot, finely minced
tarragon, finely minced
- Add the pancetta to a skillet set over medium heat and sauté until crisp. Set aside.
- Fill a large saucepan or soup pot with water and bring to a boil, At the same time, set up an ice bath by filling a clean bowl with cold water and about a dozen ice cubes.
- Score tomatoes with an “x” at one end and blanch in boiling water until skin begins to loosen, about 5 minutes.
- Transfer tomatoes to ice bath. When cool enough to touch, remove skins and dice. Place died tomatoes in a colander and push on them gently to remove most of the liquid. Leave them in the colander while you make the rest of the dish so they can drain some more.
- Beat the Dijon Mustard, sun-dried tomato oil, extra virgin olive oil and sherry vinegar until emulsified. Add ½ teaspoon salt and ¼ teaspoon pepper.
- Place olives, sun-dried tomatoes, capers, shallot, chives and tarragon in a food processor and pulse until everything is pretty finely diced, but not until it’s a paste. Transfer to the bowl with the dressing you just made.
- Add ½ teaspoon salt to the tomatoes and mix through.
- Add the drained, salted, diced tomatoes to the bowl with the dressing and contents of the food processor. Mix thoroughly.
- Fold pancetta into the mixture and set aside until ready to eat.