At the World of Whirlpool we grow some of your vegetables, herbs and eatable flowers in our 18 rooftop garden boxes. We grow tomatoes, hot and sweet peppers, asparagus, eggplant, herbs anything you think of we grow. The list is way too long to list them all. The cherry tomatoes are awesome this year, sweet as sugar and bright red and yellow. For this dish we made tomato powder, tomato pesto and simple but delicious marinated tomatoes. For the tomato powder we took the tomato peelings, from the cherry tomatoes and some whole tomatoes, put them in our dehydrator over night at 140*F until the tomatoes dried out. Then we put them in a coffee grinder and ground them until it turned into powder and seasoned it with salt and alittle bit of pepper. The powder has a soft tomato flavor that is sweet and a touch salty. The way I make the tomato pesto is by blanching the cherry tomatoes, peel and reserve for the powder. Then toss the tomatoes with finely chopped shallots, shaved garlic, lemon juice, parsley, thyme, olive oil, sugar, salt and pepper and dry the tomatoes out until they look like sun dried tomatoes. Then I make the pesto the traditional way, but I fold in chiffonade basil into the mixture. For the marinated cherry tomatoes, I peel them and marinate them in minus 8 vinegar, shallots, Dijon, parsley and olive oil. I usually marinate the tomatoes for about an hour before service. Before I plate the marinated tomatoes and season them with Maldon salt and cracked black pepper.
Bacon and Roasted Garlic Cous Cous