YIELDS: 18 servings Tomato Marmalade:2 lbs plum tomatoes2/3 each vanilla bean, split lengthwise 1 each cinnamon stick, whole1/4 cup sugar1/2 tsp. kosher salt 1 tsp. lemon juice Ceviche Dressing:3/4 cup olive oil 4 oz red onion, minced1/2 cup lime juice, fresh, with pulp1/2 cup lemon juice, fresh, with pulp1/2 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 salt1/2 tsp. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.