Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.
Martha Stewart Living, June 2007
- Yield makes about 4 cups
- 1 cup bulgur wheat
- 1 cup boiling water
- 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
- 1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
- 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
- 4 plum tomatoes (10 ounces total), cut into wedges
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 2 scallions, white and pale-green parts only, thinly sliced
- Juice of 1 lemon
- 1 1/2 teaspoons coarse salt
- Freshly ground pepper, to taste
- Preheat oven to 425 degrees. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
- Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
- Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.
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