My friend Rose put a huge bag of pomegranates on my car seat the other day when we were recording a score at Warner Brothers. She grows a lot of fruit and vegetables and we often chat about recipes and what’s in season. I give her our Seville oranges when they’re in season as she too loves to make marmalade. It’s fun to have musician friends who grow and cook their own food as we can exchange recipes and jars of homemade goodies on the sessions! Since receiving this lovely gift of pomegranates, I have been researching recipes that include them. This one is a jewel in every sense of the word. To look at and to eat. Highly healthy, tasty and beautiful.
1 1/3 cups red cherry tomatoes, cut into 1/4 ” dice
1 1/3 cups yellow cherry tomatoes, cut into 1/4″ dice
1 1/3 cups plum or tiger tomatoes, cut into 1/4″ dice
1lb medium vine tomatoes, cut into 1/4″ dice
1 red bell pepper, cut into 1/4″ dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1 1/2 tbsp pomegranate molasses
1/4 cup olive oil, plus extra to finish
1 large pomegranate, seeds removed (about 1 cup seeds)
1 tbsp small oregano leaves
salt
Mix together all the tomatoes, the red pepper and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and a scant 1/2 tsp salt until well combined. Pour this over the tomato mixture and gently mix.
Arrange the tomato mixture and it’s juices on a large, flat platter. Sprinkle the pomegranate seeds and oregano over the top.
Finish with a drizzle of olive oil and serve.