@sussan_scoolinaryteam Thank you so much for your kind words, Sussan! 😊 I’m thrilled you like the dish and the crispy tomato skin detail. It’s one of those little touches that makes a big difference!

To get those crispy skins, I start by blanching the tomatoes—just a quick dip in boiling water for about 20 seconds, then straight into an ice bath to stop the cooking process. Once cooled, I peel off the skin carefully (they’ll come off like delicate petals, which is so satisfying; I could have done better for this photo). Then, I pat them dry with some kitchen paper to remove any excess moisture.

Here comes the fun part: I place the skins on a parchment paper lined with a light brush of olive oil and lightly brush them again on top, and sprinkle a little dried oregano powder for extra flavor. Then, I fold the parchment paper over the skins and place a microwavable weight on top to keep them perfectly flat. I blast them in the microwave for 3 minutes on high to dry them out and crisp them up.

Alternatively, for the oven method, you can dehydrate them at high heat (around 200°F/90°C), placing a flat baking sheet on top to keep them in place, until they’re nice and crispy. Once they’re done, I finish with a little pinch of finely ground salt to taste!

It’s a simple process that adds a crispy, savory pop to the dish—and who doesn’t love a little crunchy surprise? 😋