Recipes from:
the CatalánFamily

Cache Cache Tomato Salad
Recipe from Cache Cache Bistro in Aspen, CO
www.cachecache.com

Sous Chef, Nathan King (foreground) and Chef Chris Lanter	Roma Tomatoes are tossed in Cure and put in fridge for 24 hours.
	Cure is rinse off tomatoes with water.
	Tomatoes are placed on cooking rack and roasted in 500 degree oven for 8 to 10 minutes. Then, tomatoes are cooled, skins are removed.
	Tomatoes placed in 2 inch hotel pans. Rosemary sprigs are places upon tomatoes.
	Hermanos Catalán oil is heated to point right before it smokes, then poured over tomatoes and rosemary in hotel pan.
	Let cool to room temperature before serving.
Recipe for Cure (this is for a LARGE batch)
Combine all:	4 lbs brown sugar 3 lbs kosher salt 20 each bay leaves (crushed) 1/4 cup dry dill 3/4 cup black pepper (coarse ground) 5 Tablespoons fennel seed
We serve tomatoes with fresh Mozzarella, 12-year old Balsamic Vinegar, a little Black Lava Salt, a small dollop of sweet garlic puree and micro Basil.