Tomato, Olive and Freekeh Pilaf

Delight in the aromatic flavors of this Tomato, Olive, and Freekeh Pilaf. A symphony of caramelized onions, sweet tomatoes, and savory olives, mixed with nutty freekeh and enriched with Tomato Bliss Clarified Broth. This dish is a delightful combination of Mediterranean ingredients, resulting in a hearty and satisfying meal.

Ingredients

16	ounces Tomato Bliss Purple and Dark Red Heirloom Tomatoes
3	pounds yellow onions
3	tablespoons butter
4	tablespoons olive oil
3	sprigs thyme
2	sprigs rosemary
1	bay leaf
2	cloves garlic, peeled and crushed
6	anchovy fillets (optional)
16	oil-cured black olives
1	cup freekeh
1	cup Tomato Bliss Clarified Tomato Broth
1⁄2	teaspoon salt

Instructions

• For the Tomato and Onion Base

  1. Begin by thinly slicing the onions either by hand or using a mandoline.
  2. In a heavy pan, melt the butter and oil. Add the onions, garlic, thyme, rosemary, and bay leaf. Slowly cook the onion mixture over low heat for about an hour and a half until it turns beautifully caramelized.
  3. Integrate the Tomato Bliss Purple and Dark Red Heirloom Tomatoes into the onion mixture, stirring gently.

• For the Freekeh

  1. Start by bringing the Tomato Bliss Clarified Broth and salt to a gentle boil.
  2. Add the freekeh to the boiling broth, then reduce the heat, cover, and let it cook for 20 minutes. Remove from heat, uncover, and allow it to rest for 5 minutes.
  3. Incorporate the Tomato and Onion mixture into the warm freekeh, heating through in the pot or transferring to an oven-proof pan to warm up.

Aug 11, 2024