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Tomato and Red Onion Sandwich

1  small red onion
1/4  cup fresh orange juice
Salt and freshly ground pepper
1  orange’s worth of grated zest
1/3  cup citrus olive oil
4  large vine-ripened tomatoes (3-3 1/2” dia.)
1/4  cup thin basil leaf strips

Citrus Oil:
1. Cut either 2 medium oranges, or 3 lemons or limes, into eighths;
chop roughly (make sure the pieces are not too fine). Place in mixer bowl with 1 cup
olive oil; mix on low for 10 minutes with paddle attachment. Let stand 2 hours.
2. Rinse 4 layers of cheesecloth in cold water; squeeze dry. Place fine strainer over a bowl; place citrus mix in cheesecloth and squeeze over strainer. Let stand again
until oil and juice separate; pour off clear oil floating above juice/pulp mixture
into a sterilized glass jar.
3. Cover tightly, refrigerate and use within 1 week.

Directions:
1.  Cut onion in half lengthwise, then cut each half in half crosswise. Slice lengthwise
into very thin (1/8”) pieces. Place in a bowl with orange juice, salt and pepper to taste.
Let marinate 5-10 minutes. In another bowl, whisk together orange zest and citrus oil.
2.  Cut a small slice off the bottom of each tomato to help it stand on the plate,
then slice in thirds crosswise (do not core). Lay slices on a platter and season with
salt and pepper.  Drizzle with zest mix; top each (except tops) with some onion and
basil. Reassemble and garnish with basil.

Serves 4. Analysis per serving: 218 calories, 2g protein, 18g fat (3g saturated),
2g fiber, 9g carbohydrates

Source: Michael Chiarello’s Flavored Oils and Vinegars by Michael Chiarello
(Chronicle Books)

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