Recipes from:
the Catalán Family
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. | |