Gastronomixs

Tomato with pomegranate and walnut dressing

Characteristic flavours of the Turkish cuisine. The pomegranate syrup in this recipe is a real find that makes a perfect sweetener in dressings and many other applications.

Makes 1300 grams.

Tomato with pomegranate and walnut dressing

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Ingredients

1

kg

beefsteak tomatoes

2

cloves

garlic

1

tsp

ground cinnamon

100

g

pomegranate syrup

50

g

water

150

g

olive oil

40

g

tarragon vinegar

As needed:

 

walnuts

As needed:

 

flat-leaf parsley

As needed:

 

salt and pepper

Preparation method

  • Peel the tomatoes and remove the seed membranes.
  • Make the dressing by combining all ingredients, except the walnuts and parsley, and blending with a hand-held blender.
  • Season with salt and pepper.
  • Toss the salad and finish with the dressing, walnuts and parsley.

Serving suggestions

  • As a side with various dishes.
  • As a component in an amuse-bouche (if served as an amuse-bouche, use attractive cherry tomatoes).
  • You can also finely chop the salad for use as a component in a dish.

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