Make your own tomato onion pie.
Castle Hot Springs
Everyone is hit hard by the COVID-19 pandemic. And these are particularly challenging times for food and beverage professionals. It is estimated that upwards of 7 million restaurant workers could lose their jobs within the next few weeks, alone. In order to support the industry while encouraging creativity in the kitchen, we present to you this ongoing series featuring easy-to-follow recipes from some of the world’s finest chefs, eateries, and resorts. If you like what you taste, consider donating to the Restaurant Workers’ Community Foundation.
Located a little over an hour northwest of downtown Phoenix, Castle Hot Springs Resort is one of Arizona’s premiere wellness retreats. Originally established in 1896, it reopened last fall after extensive renovations. The 34-room property contains three pools filled with naturally-heated spring water. Food served here maintains a healthful-yet-playful approach, thanks to the innovative techniques of executive chef and food & beverage director Christopher Brugman. During closure, he’ll be hosting virtual cooking classes through the Castle Hot Springs Instagram page. Below, he shares a savory sample to bring to your life in your home kitchen.
- 1lb. Chopped tomato, preferably soft and about to spoil
- 1 Tbsp. Canola Oil
- 1 C white onion, chopped
- 1 C shallot, chopped
- ½ C garlic, minced
- 1 Tbsp Sea Salt
- ½ Tbsp. Black pepper, ground
- 1 Tbsp. Agave syrup
- 2 Tbsp. Sherry Vinegar
Heat a large saucepan over medium heat. Add oil and onion, continue to stir in pan, sweating the onion. Add shallot and continue to stir avoiding color. Once onion is transparent add garlic and stir. Add salt and tomato, turning up the heat to a rolling boil. In with black pepper, sherry, and agave. Cook until jam is thick enough to coat the back of a spoon. Transfer to heat-safe vessel and cool overnight in fridge.
Executive Chef Christopher Burgman
Alison Burns Source