- 800 g ripe Roma tomatoes
- 4 T salt
- 55 g caster sugar
- 2 x 350 g exotic tomatoes punnets, halved
- For the dressing:
- ¼ cup tahini
- 2 garlic cloves, crushed
- 2 lemons, juiced
- 2 T extra virgin olive oil
- 1 T honey
- 3 T sherry vinegar
- 4 T sesame seeds, toasted and crushed, plus extra to garnish
- Salt, to taste
Preheat the oven to 120°C and bring a large saucepan of salted water to the boil.
Cut a cross into the base of each Roma tomato and blanch in the salted water for 30 seconds, then refresh in ice-cold water. Peel each tomato, then place the peeled tomatoes in a bowl.
Add the salt and caster sugar and mix well to coat each tomato thoroughly.
Place the Roma tomatoes on a greased baking tray and roast for 1−2 hours, or until dehydrated.
To make the dressing, combine the tahini and garlic, then slowly whisk in the lemon juice, olive oil, honey and sherry vinegar. Add the sesame seeds and mix.
To assemble, place the halved exotic tomatoes and the slow-roasted Roma tomatoes on a plate and spoon over the tahini dressing. Season with salt and extra sesame seeds.