Seared Midnight Romas with Black-eyed Pea & Corn Plaki and Cashew Tarator

BY ANA SORTUN (CAMBRIDGE, MA)

INGREDIENTS

• 1 cup black-eyed peas, picked over
• 1 summer or Vidalia onion, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground curry powder
• 1 cup grated carrots
• 1 tsp finely minced garlic
• 2 cups fresh corn kernels
• 2 cups grated fresh tomato
• 1 tablespoon tomato paste
• 1 tsp dried oregano
• 1 tablespoon dried currants
• 1 tablespoon rinsed and roughly chopped capers
• 1 tablespoon fresh lemon juice
• 4-5 tablespoons extra virgin olive oil
• 2 tablespoons chopped basil, cilantro and/or dill
• 1 tablespoon sumac
• 8 Midnight Roma tomatoes, split in half lengthwise

FOR SAUCE:

• 2 cups cashews
• 2 cups water
• ½ cup extra virgin olive oil, divided
• 1 teaspoon chopped garlic
• ¼ cup fresh lemon juice
• 1 tablespoon Urfa chile flakes
• Salt

DIRECTIONS

Place black-eyed peas in medium pot and fill with water until 4” above peas. Bring to a boil, then lower heat and simmer 25-35 min, until peas are tender but not falling apart. Drain, immediately toss with 2 tablespoons of olive oil and season with salt.

In a medium sauté pan on med/med-low heat, cook onions in 2 tablespoons of olive oil until translucent, about 8 min. Stir in carrots, garlic and corn and cook until carrots and corn are tender, about 5 min. Add grated tomato, tomato paste, black-eyed peas and oregano, then simmer until tomatoes thicken into a sauce—about 6 min. Stir in currants, capers, lemon juice and another tablespoon of olive oil, then season again with salt to taste.

Heat 2 tablespoons of olive oil in a cast iron or large sauté pan over med-high heat and sprinkle tomatoes generously with salt. Place 8 tomato halves cut-side down in pan and let sear until lightly caramelized—about 6 min. Flip halves and let cook until tender and a bit collapsed. Repeat with remaining tomatoes.

To make the sauce, blend cashews, water, ¼ cup of olive oil, garlic, lemon juice and Urfa chile in a high-powered blender for several min until very smooth.

With blender running, slowly pour in the last ¼ cup of olive oil, then season with salt to taste.

Spoon plaki onto a platter, top with tomatoes and dollop cashew sauce over each. Finish with fresh herbs and sumac.