Island Tomatoes Recipe

Inspired by Ombré

Time1h

Serves4

tahini, baharat, onion escabeche, egg yolk

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Ingredients

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1
Prepare the Onion Escabeche
Thinly slice the red onion and soak it in a mixture of lemon juice, olive oil, salt, and pepper for at least 30 minutes to pickle slightly.
2
Prepare the Tahini Sauce
In a bowl, whisk together tahini, lemon juice, olive oil, baharat, salt, and black pepper until smooth. Add water gradually to achieve the desired consistency.
3
Prepare the Tomatoes
Core and slice the ripe tomatoes into thick wedges. Season them with salt and black pepper.

4
Plate the Dish
On a serving platter, arrange the tomato wedges. Drizzle the tahini sauce generously over the tomatoes.
5
Add the Onion Escabeche
Top the tomatoes with the marinated red onion escabeche.
6
Finish with Egg Yolk
Carefully place a raw egg yolk on top of each serving and sprinkle with extra baharat if desired.