Chef’s Note: One of my favorite fruits in peak season, tomatoes are rich in Vitamins C, K1, which is a key vitamin for blood clotting and bone health, and Vitamin B9, which supports tissue growth and cell function. They’re also a great source of fiber and offer an abundance of antioxidants. Tomatoes are high in lycopene, which turns into Vitamin A and is shown to aid in cancer prevention and protect our skin while enjoying the sun. – Isabelle Jackson Nunes, Executive Chef, Canyon Ranch Woodside
1½ cups fresh tomatoes, halved
¼ yellow onion, chopped
2 tablespoons fermented garlic
2 tablespoons fermented garlic vinegar
2 arbol chilies, dried and seeded
2 teaspoons cumin seed, whole
¼ cup organic extra virgin olive oil or coconut oil
Salt to taste (Chef starts with 1 teaspoon of Maldon Salt)
- In a small skillet, begin by frying the chopped onion – use above medium but not quite high heat.
- Once onions have begun to caramelize around the edges, add arbol chili and cumin seed.
- After about 15 seconds, add tomatoes and reduce heat to medium, allowing the tomatoes to break down and release their juices.
- Add salt and remember you can always add more later.
- Once the tomatoes are cooked down, remove pan from heat and cool for about 5 minutes.
- Transfer the contents of the pan to a blender and add the fermented garlic and fermented garlic vinegar.
- Blend until smooth and taste for salt.
- Cool to room temperature and store under refrigeration.
This recipe is good for at least a week, although it probably won’t last that long. It’s delicious on just about anything, and feel free to adapt to your tastes. Prefer coriander to cumin? Go wild!