Partly dried tomatoes with pomegranate

Partly dried tomatoes with pomegranate

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

Partly drying really ripe tomatoes in a very slow oven – or in the full sun of summer – concentrates the sugars. Sweet–sour pomegranate molasses complements the flavours beautifully. Use them as part of a mezze selection – as you would sun-dried tomatoes – in salads, pilafs or sauces, or as an accompaniment to cold meat or charcuterie.

Ingredients

Quantity Ingredient
2kg small vine-ripened roma tomatoes, cut in half lengthwise
100ml extra-virgin olive oil
2 tablespoons pomegranate molasses
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 50ºC. Place the tomatoes, cut-side up, on metal racks fitted into baking trays (you’ll probably need two). Whisk together the oil and pomegranate molasses and lightly brush each tomato with this. Sprinkle with salt and pepper and bake for 5 hours until the tomatoes have shrunk and shrivelled. Remove from the oven and leave to cool on the rack.
  2. Arrange the cooled partly dried tomatoes in layers in a shallow container, separating each layer with greaseproof paper. They will keep in the refrigerator for up to 10 days.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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