Description
Stuffed Grape Leaves with Dried Apricots. Sweet, sour, deliciously unexpected...
Ingredients
Scale
- 1-6oz can tomato paste
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp salt
- 1/2 cup boiling water
- 1 cup dried apricots
- 1 cup hot water
- 1-14 ounce can store bought stuffed grape leaves
- 3 tbs balsamic vinegar or 4 tbsp pomegranate molasses
- 2 tsp brown sugar (omit if using pomegranate molasses)
Instructions
- In a medium size pan caramelize tomato paste with olive oil for 10-15 minutes over medium heat, until the tomato reaches a rich dark red color
- Spoon 2 tablespoons of caramelized tomato paste into a heat proof cup. Add salt and 1/2 cup of boiling water and dissolve it until it creates a sauce. Save the rest of the caramelized tomato paste for future use (you can freeze it in a resealable freezer bag)
- Preheat oven to 400F
- Arrange grape leaves in a round 7 or 8-inch oven proof casserole or terra cotta dish. Add tomato paste sauce
- Place dried apricots on top and pour a cup of hot water over them
- Bake uncovered at 400F for 20 minutes. Cover with aluminum foil and cook for another 20 minutes
- Reduce the oven temperature to 350F
- Dissolve 2 teaspoons of brown sugar in 3 tablespoons of balsamic vinegar (if using pomegranate molasses, skip this step and pour directly over the apricots)
- Pour on top of apricots, cover with aluminum foil and bake for 1 hour
- ENJOY! From May I Have that Recipe
- Prep Time: 10 mins
- Cook Time: 1 hour 50 mins
- Category: Sides
- Cuisine: Kosher / Middle Eastern