This is a beautiful salad – the colours are stunning. If you can’t find fresh tomatillos (they’re sold in Mexican markets) you can use 1/2 cup canned tomatillo puree instead. Use your tomatoes from the garden as a substitute for the yellow tomatoes. Yield is 4 servings.
ingredients
Grape Tomato Relish
Tomatillo Coulis
Assembly and Garnish
directions
Preheat oven to 325 degrees F.
Toss the grape tomatoes and sliced garlic with the oil in a small roasting pan.
Sprinkle with the oregano, salt, and pepper.
Put pan in the oven and reduce oven temperature to 300 degrees F.
Cook the tomatoes for an hour or so, until softened and slightly golden around the edges.
Remove to a bowl and add the sherry vinegar.
Heat the olive oil in a small saucepan on medium heat.
Add the onion and saute until softened, about 5 minutes.
Add the tomatillos and 2 or 3 tbsp. water and cook for about 10 minutes.
Puree in a blender, adding more water if necessary to create a saucy consistency. Pass through a sieve and stir in the cilantro.
Season with salt and pepper.
Set aside.
Placing a slice of the yellow tomato on a plate.
Sprinkle lightly with salt and pepper.
Cover the slice with a thin layer of the grape tomato relish and top with another slice of the yellow tomato.
Top with another layer of the grape tomato relish.
Drizzle the tomato slices with some of the remaining vinaigrette from the bowl and then drizzle some of the tomatillo coulis on the plate.
Sprinkle with the chives and the parsley and garnish with the whole chives.
Repeat to make 4 individual salads.