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.