YIELDS: 18 servings
2 lbs plum tomatoes
2/3 each vanilla bean, split lengthwise
1 each cinnamon stick, whole
1/4 cup sugar
1/2 tsp. kosher salt
1 tsp. lemon juice
3/4 cup olive oil
4 oz red onion, minced
1/2 cup lime juice, fresh, with pulp
1/2 cup lemon juice, fresh, with pulp
1/2 cup Italian parsley, fresh, chopped fine
2 Tbsps. cilantro, fresh, chopped fine
2 Tbsps. capers, drained, chopped
1 Tbsp. lemon zest
1 Tbsp. garlic, minced
1 tsp. kosher salt
1/2 tsp. black pepper, fresh ground
- TOMATO MARMALADE. Fill a 4 qt. stock pot with water and over high heat bring to a boil. Prepare an ice bath and set aside.
- With a tomato corer remove the core from each tomato and with a small paring knife, score the opposite end of the tomato with an X.
- Once the water has come to a rolling boil carefully drop the tomatoes into the boiling water and cook for 30-40 seconds (Do not overcook). Using a spider or slotted spoon, immediately remove the tomatoes and place them into the ice bath to stop the cooking process.
- Once cooled, use a paring knife to carefully remove the skin from each tomato and discard. Slice the tomatoes into quarters from top to bottom and completely remove all of the seeds.
- Rough chop the tomatoes into 1/2" pieces and place the tomatoes, vanilla bean, cinnamon stick, sugar and salt into a small sauce pan. Cook the mixture over low heat for about 45 minutes until the tomatoes become soft and chewy and achieve a syrupy consistency. Remove from heat and remove the vanilla bean and cinnamon stick. Add in the lemon juice, mix together and chill completely in the refrigerator. Cover and reserve for service. (Note: Tomato marmalade is best when made the day ahead and will keep for several days.)
- CEVICHE DRESSING. In a mixing bowl combine all ingredients and whisk together until well blended. Cover and reserve for service.
Recipe by Aramark Corporate Executive Chef Michal Crane