Everyone’s on a juice cleanse. I wanted to make a fruit salad this week because it’s fruit, and there’s no reason not to be accommodating (though I’d rather accommodate with real food than liquid). I thought about a Middle Eastern one with a rose water and honey syrup and some thick and creamy Greek yogurt. I even bought a pomegranate and was getting ready to de-seed it and sprinkle the jewels all over the yogurt when I made the huge mistake of cutting myself a piece of sourdough bread. There were some lemon droplets on the cutting board, and that’s when everything went awry.
A couple of hours later, my minimal counter space was adorned with oven-roasted tomatoes and red onions. Chopped lemon bits were sprinkled all over the floor, and a lemon and garlic sauce was simmering on the stove, wafting — well, not really wafting through our apartment because we have relentlessly horrible circulation — but it was definitely filling the kitchen with a spring-time aroma.
I know the threat of summer weather makes us all think twice about the food we put in our mouths. But summer also means hanging out with friends, picnics, beach bags, and outdoor parties. You definitely can’t serve your friends a single glass of orange-kiwi-pineapple-whatever juice at any of the above. Thus, you need a new appetizer, a new party favorite that will have everyone forgetting they’re wearing a bikini and, instead, maybe starting to resent you a bit for having so much spare time to make these snacks (in truth, they take no work at all!). But the key is to make them think you slaved away when all you did was use your time wisely. This is not an appetizer/snack to miss! Keep the tomatoes around to sprinkle in salads, put on sandwiches, or just eat straight! Enjoy!
Inspired by The Zuni Cafe Cookbook
What You Need:
Lemon & Garlic Sauce
about 1/2 lemon; thinly sliced then chopped (about 2 tblsp of chopped lemon)
2 garlic cloves; chopped
1/2 c olive oil
For the Onion and Tomato
4 tomatoes
1/2 red onion
1 tsp sea salt
a dash of pepper
3 tblsp olive oil
How To Do It:
For the lemon & garlic sauce: place all the ingredients in a small saucepan. Cook over low heat until the oil is hot to the touch (allow it to simmer for about five minutes).
For the tomato and onion: Toss the ingredients together, lay on parchment covered pan, and heat for two hours at 275 degrees F.
Toast some sourdough bread, place tomato/onion, and top with the lemon & garlic sauce. Enjoy!
my jerusalem kitchen 
