Semi Dried Tomato with Caper Tapenade
Tomatoes in the beginning of the season, around august, are at their peak of sweetness with an absolute and perfect balance of acid and sweet. There are hundreds of varieties of these gifts of nature, from the common roma, cherry and vine ripened to the less familiar heirloom exotic varieties such as green zebra, black crimson, Cherokee purple, brandy wine, and red cup, all with their own distinct flavor, persona and sweetness level.
Semi Dried Tomato
8 vine ripened tomatoes with stem
3 cloves of garlic, sliced in thin strips, or roasted whole cloves (optional)
½ T spice mix (fennel seed, chile flake, dired oregano, sea salt, black pepper)
Rocket leaves tossed with lemon juice
fresh Truffle-caper Tapenade (see recipe)
Using hot water (not boiling) gently pour over the tomatoes, being careful not to break the stem. Cover and allow to sit to ‘blanch’ for 10-25 minutes, remove and carefully peel off the skin, making sure stem is not removed. an option is to Place a slice of a fresh clove of garlic in the tomato through the bottom. Continue to dry by placing tomatoes on screen sheet of dehydartor for 3-4 hours more. (to speed up the process you can also, place tomatoes in low heat oven for 40 minutes, then dehydrate for 1 hour) To Serve, serve tomatoes chilled, gently toss the rocket leaves with squeeze of lemon, place leaves on plate, followed by scoop of tapenade, place tomato on tapenade.
1.5 cup capers, rinsed
4 cups kalamata olives PITTED
¼ c red onion diced fine
3 cloves of garlic fine minced
1 T finely minced red chile
2 T oregano fine chopped
2 T tarragon fine chopped
For best consistancy, mince all by hand, or using food procesor, process the capers and olives. Hand mix in remaining ingredients.