A rich interpretation of one of my favourite side dishes that is truly tomatoey with just a bit of spices to elevate the flavours.
Have a look below at the full recipe and don’t forget that you can always print it.
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Tomato Bulgur
Servings: 8 People
Ingredients
- 500 g Bulgur , coarse
- 75 ml EVOO , extra virgin olive oil
- 2 x400ml Tomatoes , whole canned with their juices
- 2 tbsp Tomato Paste
- 4 medium Yellow Onions , quartered and sliced
- 1 tbsp Dry Coriander , ground
- ½ tbsp All-Spice , ground
- 1 tsp Garlic Powder
- 900 ml Water , boiling
- 2 tsp Fine Sea Salt
- 1 tsp freshly cracked Black Pepper
Instructions
- Add the oil to a large pot (for which you have a lid) and place on a medium-high heat. Once hot, add the onions and sauté for 6-7’, stirring occasionally, until soft. Add the coriander, all-spice and garlic powder and sauté for 1’ more, stirring continuously.
- Add the tomatoes and brake them using a potato masher. Add the tomato paste, water, salt and pepper, give it a good stir, cover with the lid and bring to a boil. Reduce the heat to low and simmer for 12’ stirring couple of times.
- Add the bulgur and make sure is well coated. Turn off the heat, keep the lid on and allow the bulgur to absorb all the juices. Ready to serve after 20’.
