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Prep time
15 minutes
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Cook time
1 hour 40 minutes
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Serves
4
Author Notes
Based on the Provencale Pissaladière, adding the tomatoes makes it a versatile base for many dishes. Here it's paired with freekeh cooked gently in tomato broth for flavor.
*This mixture will make approximately 6 cups, use 3 cups for the pilaf and save the rest for another dish such as Tomato, Onion, Olive, and Anchovy Tart.
—Tablecollective
Ingredients
- For the Tomato and Onion Base
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16 ounces
Tomato Bliss Purple and Dark Red Heirloom Tomatoes
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3 pounds
yellow onions
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3 tablespoons
butter
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4 tablespoons
olive oil
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3 sprigs
thyme
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2 sprigs
rosemary
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1
bay leaf
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2
cloves garlic, peeled and crushed
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6
anchovy fillets (optional)
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16
oil-cured black olives
- For the Freekeh
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1 cup
freekeh
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1 cup
Tomato Bliss Clarified Tomato Broth
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1/2 teaspoon
salt
Directions
- For the Tomato and Onion Base
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Thinly slice the onions by hand or on a mandoline.
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Melt the butter and oil in a heavy pan. Add the onions, garlic, thyme, rosemary, and bay leaf. Gently sweat the onion mixture on low heat for about an hour and a half, until caramelized.
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Stir Tomato Bliss Purple and Dark Red Heirloom Tomatoes into the onion mixture.
- For the Freekeh
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Bring Tomato Bliss Clarified Broth and salt to a boil.
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Add freekeh, reduce heat and cover, cook for 20 minutes. Remove from heat, uncover, and let sit for 5 minutes.
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Stir Tomato and Onion mixture into warm freekeh, warm through in pot, or put in an oven-proof pan to warm.
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