Name: Tomato And Watermelon Bites Recipe
Total time: 600 min
Yield: 5
Cuisine: Spanish

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Sidharth Malhotra And Kiara Advani Wedding Menu A Grand Feast

Valentine's Day 2023: Pooja Dhingra's Jam Thumbprint Cookies

Eat Healthier With These Air Fryer Hacks For Indian Snacks 

Punugulu: The Fried Cousin Of Paniyaram. Ever Tried?

Here's Why Indians Prefer Eating With Hands 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Tomato And Watermelon Bites

How to make Tomato And Watermelon Bites Recipe

Michael Gallina

Crawler

Spanish

<p>Learn how to make Tomato And Watermelon Bites</p>

Ripe beefsteak tomatoes

Olive oil

Diced Yellow Onion

Garlic head,  peeled

Crushed Red Pepper

Fine sea salt,  divided,  plus more to taste

Rice vinegar

Water

Kosher salt

Granulated sugar

Medium size green tomatoes,  thinly sliced crosswise

Fine sea salt

Medium seedless watermelon

Goat Cheese

Bring a large pot of water to a boil over high. Prepare an ice bath in a large bowl.

step 1

Using a paring knife, core beefsteak tomatoes. Score an x on bottom of each tomato. Carefully drop into boiling water, and cook until skins begin to pull away, about 2 minutes. Remove tomatoes with a slotted spoon, and immediately drop into ice bath to stop the cooking process.

step 2

Drain tomatoes, and peel off skins. Reserve tomato skins for tomato-skin salt.

step 3

Quarter peeled tomatoes; scoop out seeds and liquid, reserving 1 cup seeds and liquid for tomato water gazpacho (recipe follows). Discard remaining seeds and liquid. Set tomato quarters aside.

step 4

Heat oil in a wide, heavy-bottomed pot over medium until shimmering. Add onion, garlic, red pepper, and 1/2 teaspoon sea salt. Reduce heat to medium-low, and cook, stirring often, until onion is translucent, about 8 minutes. (do not let onion and garlic brown.).

step 5

Add tomato quarters and remaining 1/2 teaspoon sea salt. Reduce heat to low, and cook until all moisture has cooked away and tomatoes begin to fry, about 20 minutes.

step 6

Remove from heat, and let cool slightly, about 10 minutes. Transfer to a food processor, and process until smooth. Season to taste with sea salt, and transfer to an airtight container. Mixture may be stored in refrigerator up to 5 days.

step 7

Food & Wine