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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
10 to 12 plum shaped tomatoes, halved and seeded |
3 tablespoons olive oil, plus 3 tablespoons |
salt and freshly ground pepper |
2 tablespoons balsamic vinegar |
3 dried ancho chiles (1 1/2 to 2 ounces) |
1/2 cup (1 1/2 ounces) loose lapsang souchong tea or 20 tea bags |
1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels |
Directions:
1. Preheat oven to 200 degrees F.
2. Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
3. Cut the roasted tomato halves into quarters. Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
4. Ancho Chile Essence:
5. Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
6. Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
7. Store in a tightly sealed jar away from light for up to 3 months.
8. Recipe courtesy Sally Schneider
9. Yield: 1/3 cup
10. Smoky Tea Essence:
11. If you are using tea bags, cut them open. Empty the tea into a blender or spice grinder. Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
12. Store in a tightly sealed jar away from light for up to 3 months.
13. Recipe courtesy Sally Schneider
14. Yield: 1/3 cup
15. Wild Mushroom Essence:
16. Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder. Blend for at least 1 minute at high speed, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again.
17. Store in a tightly sealed jar away from light for up to 3 months.
18. Recipe courtesy Sally Schneider
19. Yield: 1/3 cup
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