Finding a way to be alone when working in a busy restaurant environment isn’t an easy task, but I believe it’s always important to carve out some me time. This is usually accomplished by scurrying into the pantry during a lull for a sneaky dry-storage snack, or dipping into the dish pit to scavenge through half-eaten bloomin’ onions.
My favorite midday excursions happened while I was working at a sprawling, multilevel, weightily staffed fine-dining Italian restaurant. Here I was blessed with countless nooks to crawl into and plenty of cooks to cover me on their over-staffed lines. This restaurant had multiple walk-in refrigerators, lined up side by side, each dedicated to a particular category of ingredient. Any chance I could find, I’d get myself into the dairy/cheese/condiment walk-in.
Okay, so none of that turned out to be true, but this stuff is still undeniably delicious. At the restaurant, this tomato and caper spread was combined with a 20-plus-ingredient mole before just a teaspoon of the mixture was smeared along the rim of a dish of lobster. Don’t be confused—you read that right. This glorious spread that’s perfect just the way it is was combined with a Mexican mole, its complex flavors overwhelmed by dried chilies, spices, and nuts.
Well, now is its chance to enjoy some time in the spotlight, not overshadowed by lobster or eaten in the dark; this spread deserves your full attention. Fleshy plum tomatoes are slowly roasted with thyme and garlic until they're jammy and concentrated. The sticky tomatoes are then pulsed with briny capers and flooded with extra-virgin olive oil.
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