Ingredients

  • 1360 grams tomatoes 2-3"
  • 3 cloves garlic minced
  • 1 teaspoon thyme
  • 1 small onion finely chopped
  • 55 milliliters olive oil, virgin
  • ½ bay leaf
  • 30 grams golden raisins
  • 2 tablespoons rum light
  • 60 grams rice, sushi
  • 110 milliliters water
  • 1 teaspoon rice vinegar
  • 55 grams pine nuts
  • 2 tablespoons mint finely chop
  • ground cumin

Directions

1. Put oven rack in middle position and preheat oven to 300*F/150*C/GM 2.
2. Blanch tomatoes, refresh. Drain tomatoes and peel off skin. Cut two thirds of tomatoes into quarters and arrange, cut sides down, in a lightly oiled shallow baking pan. Sprinkle with half of garlic and 1/2 teaspoon thyme and roast until tomatoes are caramelized, about 3 hours.
3. While tomatoes are roasting, seed remaining tomatoes and finely chop. Sauté onion and remaining garlic in oil until very soft and golden. Add chopped tomatoes, bay leaf, and remaining thyme. Cook, covered, stirring occasionally, until all moisture has evaporated, about 2 hours (mixture will resemble a thick purée).
4. Drain tomato sauce in a fine-mesh sieve set over a bowl, then discard liquid in bowl. Discard bay leaf.
5. "Sushi" Macerate raisins in rum 30 minutes. Cook rice. When done, toss rice with vinegar. Stir in tomato sauce, raisins, pine nuts, and mint. Add salt and pepper to taste and a pinch of sugar. Scoop rice mixture into ice cream scoop, packing it down. Press lever to release "sushi" onto a platter. Top each piece with a roasted tomato, smooth side up, then lightly brush with oil and dust with cumin.
6. Rosated tomatoes and sauce can be made 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding. "Sushi" can be assembled 6 hours ahead and kept, covered, at room temperature.

Notes
Serving Ideas:Original makes 16 hors d'oeuvres, serves 8.


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadTomato "Sushi". To import, drag image to your MacGourmet recipe box.