Liz Long
pomegranate
In this month's September/October issue, we took a closer look at Chef Rivera and his Troutville restaurant, pomegranate. In addition to his tasty scallop dish with tomato bacon butter, fresh garden tomatoes, and crunchy slaw (find the full recipe to make in your kitchen in our free digital issue), he also incorporated an oven-dried tomato underneath to add even more flavor. Here's how you can make them in your own kitchen - it couldn't be easier!
Oven Dried Tomatoes:
Amount of tomatoes is determined by how many you'd like to have on hand, but make sure the tomatoes you select for this recipe are relatively of the same thickness.
- Preheat oven to 200 degrees.
- Take whole tomato and cut in half. Place on baking sheet.
- Add dried herbs such as oregano and parsley, plus a little salt on the tomato halves.
- Put in oven and allow to bake overnight.
The water will evaporate and leave a concentration of natural sugars. Your tomatoes will shrink up and be a nice texture that's perfect for all kinds of recipes. It's also a great way to do something a little different with all those tomatoes you grew this summer in your garden.
In addition, if you're interested in the red onion marmalade, we're also sharing that part of the recipe here.
Take one red onion and julienne. Sprinkle with salt and sautee in pan until almost caramelized. Hit with splash of balsamic vinegar and tablespoon of sugar and allow to reduce. (Note: use 1 tablespoon of sugar per onion.) Garnish over dish and enjoy!