Bulgur & Tomato w/ Garlic Confit

Bulgur is widely used in Mediterranean food and serves as a simple grain/groat that can be enjoyed tossed into a salad, or served warm. 

The day I made this dish, my in-laws happened to stop by.  It immediately transported my father-in-law back to Cyprus as a boy and he shared a memory of his mom hanging tomatoes in pillow cases to from a tree to drain and make paste in the hot sun.  I just love the mental image!

  • garlic confit, see Garlic Base recipe for confit.
  • 10-12 fresh tomatoes, peeled*
  • 1 1/2 cups bulgur
  • 1 tsp red wine vinegar
  • salt & pepper to taste

In sauce pan, spoon enough garlic confit to cover bottom approximately 1/8", plus 4 cloves garlic (if you made your confit into a paste, estimate about 2 tablespoons).

Add tomato, salt and pepper.  Cook on medium-high heat until tomato begins to break down, but keep a bit chunky.  Reduce to low heat and stir in bulgur.  Stir and add more salt if desired.  Add 1/2 cup water and simmer until bulgur is al dente and water absorbed.  Stir in vinegar to "lift" flavors.

*to peel fresh tomatoes, blanch in boiling water then run until cold water to peel skin.

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