Charred Tomatoes and Candied Ginger Tomatoes with Saffron Dressing

August 23, 2016
Photo by morning glory
Author Notes

An elegant simple starter where less is more and tomatoes take centre stage. —morning glory

  • Serves 2
  • 10 medium heirloom tomatoes, halved
  • Grated fresh ginger
  • Sugar
  • 200 milliliters greek style yoghurt
  • a generous pinch of saffron strands or saffron pwder
  • 1 tablespoon olive oil
  • Black onion seeds to sprinkle
  • Salad shoots to garnish
In This Recipe
  1. To make the candied tomatoes, heat the oven to 100C. Place 5 tomato halves on a non-stick baking tray. Top each half with a generous pinch of sugar, and then a little pile of grated ginger. Bake for 3 hours until they have shrunken in size but still retain some moistness. Allow to cool.
  2. Char the edges of the remaining 5 tomato halves with a kitchen blow-torch or (as I did) by impaling them (individually) on a small sharp knife and holding the cut edges over a gas flame. Allow to cool.
  3. Heat the olive oil (I use the microwave) and mix in the saffron threads/powder. Allow to cool, then whip into the yoghurt. Add salt to taste.
  4. Drip, drizzle or swirl the dressing onto serving plates. A dark coloured plate or slate board looks best. Assemble a mix of the tomatoes on each plate. Scatter the salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.

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