OK I think you guys got my point about living in Carlton North, the infamous Little Italy of Melbourne...but this is really one of the last dehydrated recipes that you are going to see for some time, as now we're approaching spring! Oh, spring! What a beautiful time...tomatoes, tomatoes and more tomatoes, or is it tomatos!!?
ingredients
For the Semi-Dried Tomatoes
- 8 tomatoes with stem
- Mixed dehydrated spice powder: lemon/lime/orange (rind dehydrated)
- Sea salt
- Chili powder
For the Truffle – Caper Tapenade
- 3 garlic cloves, microplain
- 2 tsp tarragon, chiffonade
- 2 tsp oregano, chiffonade
- 4 cups Dehydrated Black Botija Olives, diced
- 1/3 cups red onions, brunoise
- 1 ½ cups capers, rinsed
- 3 tsp black truffle oil
method
- Step 1For the Semi-Dried Tomatoes - Make a small X slice on the bottom of each tomato and put in a large bowl.
- Step 2Pour hot (not boiling) water over them, being careful not to break the stem.
- Step 3Cover and let sit for ten minutes. Remove and gently place in an ice bath to chill.
- Step 4Carefully peel off the skin, making sure the stem is not removed.
- Step 5Slice the garlic in thin strips and place a slice in the bottom of each tomato. Place on screen sheet; sprinkle the top of each tomato with sea salt and black pepper.
- Step 6Dehydrate for four to six hours, until the outside of the tomato skin is firm and semi-dried.
- Step 7For the Truffle – Caper Tapenade - Mix all ingredients in a bowl and set in the fridge for five hours, allowing the flavours to fully mature.
- Step 8On a plate, arrange 1 tsp of tapenade followed by semi-dried tomatoes and couple of drops of truffle oil.
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