Charred Tomatoes and Candied Ginger Tomatoes with Saffron Dressing

By • August 23, 2016 0 Comments

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

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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
  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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