Pomegranate and tomato dressing

Pomegranate and tomato dressing

By
From
Turquoise
Makes
400 ml
Photographer
Lisa Cohen and William Meppem

This dressing takes on a different feel, depending on the season. A jar of pomegranate molasses in the cupboard means I can make the dressing year-round to use with freshly shucked oysters, warm vegetable salads or brushed onto the barbecue. When pomegranates are in season, I use the fresh juice and seeds instead: follow the recipe below, substituting 60 ml freshly squeezed pomegranate juice for the molasses and increasing the quantity of oil to 275 ml.

Ingredients

Quantity Ingredient
110ml red-wine vinegar
30ml pomegranate molasses
250ml extra-virgin olive oil
3 shallots, halved
1 garlic clove, halved
4 sprigs thyme
1 vine-ripened tomato, seeded and finely diced
1/2 teaspoon sea salt
generous grind pepper

Method

  1. Whisk the vinegar and molasses in a small bowl, then stir in the oil. Add the shallots, garlic, thyme and tomato and season with salt and pepper. Cover and leave for 6 hours or overnight, so that the flavours mingle and intensify. Strain through a fine sieve into a sealable jar. The dressing will keep, refrigerated, for a couple of weeks.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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