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Author Notes: An elegant simple starter where less is more and tomatoes take centre stage. —morning glory
- 10 medium heirloom tomatoes, halved
- Grated fresh ginger
- Salt to taste
- 200 milliliters greek style yoghurt
- A generous pinch of saffron threads or powder
- 1 tablespoon black onion seeds to sprinkle
- Salad shoots to garnish
- To make the candied tomatoes, heat the oven to 100C and place the tomato halves on a non-stick baking tray. Top each half with a generous sprinkling of sugar and a little pile of grated ginger. Bake for 3 hours until they have shrunken in size but still retain some moistness. Allow to cool.
- 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.
- 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.
- Drip, drizzle or swirl the dressing onto serving plates. Dark coloured plates or slate boards look best. Assemble a mix of the tomatoes on top. Scatter with salad shoots (I used sprouted lentils) and sprinkle with black onion seeds and a little salt.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper