- 6
Ingredients
- 1 1/2 1 1/2 1/2 cups white vinegar
- 1 1 1 cup water
- 2 2 2 dill sprigs
- 1 1 1 tablespoon granulated sugar
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 12 12 to 3 1/2-inch-thick tomatoes (2 to 3 inches in diameter), cut crosswise into 1/2-inch-thick slices
- 1 1 1 pound grape tomatoes, halved
- 3 3 3 tablespoons extra-virgin olive oil, divided
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1 1 cup canola oil
- 1/4 1/4 1/4 cup cooked farro, patted very dry
- 1/4 1/4 1/4 teaspoon paprika
- 1 1 to 3 medium heirloom tomatoes (2 to 3 tomatoes), cut into wedges
- 2 2 2 tablespoons apple cider vinegar
- 2 2 2 teaspoons honey
- 3/4 3/4 3/4 teaspoon kosher salt
- 1/2 1/2 1/2 cup vertically sliced shallots
- 2 2 2 tablespoons torn fresh dill
- 165 165
- 12g 12g
- 1g 1g
- 10g 10g
- 2g 2g
- 14g 14g
- 3g 3g
- 9g 9g
- 2g sugars 2g
- 256mg 256mg
- 3% 3% DV
- 14% 14% DV
- 165 165
- 12g 12g
- 1g 1g
- 10g 10g
- 2g 2g
- 14g 14g
- 3g 3g
- 9g 9g
- 2g sugars 2g
- 256mg 256mg
- 3% 3% DV
- 14% 14% DV
Preparation
Step 1
How to Make It
Step 1
Combine vinegar, 1 cup water, dill sprigs, sugar, and crushed red pepper in a small saucepan. Bring mixture to a boil over high, stirring occasionally, until sugar dissolves.
Step 2
Place green tomato slices in a 1-quart wide-mouth glass jar. Pour hot vinegar mixture over tomato slices. Cover with lid; chill 1 to 3 days.
Step 3
Preheat oven to 200°F. Place grape tomatoes on a parchment paper–lined rimmed baking sheet. Drizzle with 1 tablespoon olive oil, and toss to coat. Arrange tomato halves cut sides up. Sprinkle with black pepper. Bake at 200°F until very soft and dehydrated, about 5 hours. Cool tomatoes to room temperature, about 10 minutes.
Step 4
Heat canola oil in a large saucepan over medium-high. When oil is very hot but not yet smoking, add cooked farro. Cook, stirring often, until very crispy, about 3 minutes. Using a slotted spoon, transfer farro to a paper towel–lined plate to drain. Let stand 30 seconds; sprinkle with paprika.
Step 5
Drain green tomatoes; discard liquid. Arrange green tomatoes and heirloom tomatoes on a serving platter. Top with roasted grape tomatoes. Whisk together apple cider vinegar, remaining 2 tablespoons olive oil, and honey in a small bowl. Drizzle tomatoes with dressing, and sprinkle with salt, shallots, torn dill, and fried farro.