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- Vine tomatoes
- Cherry tomato
- Tomato purée
- Tomato spongecake
- Dry tomatoes
- Tomato dust
- Tomato jelly
- Tomato Sorbet
- Tomato purée: Remove petals from tomatoes and poach them. Gently fry them with a drizzle of olive oil, for an hour. Season with salt and pepper and blend until getting a very fine but thick paste.
- Tomato spongecake: Blend two eggs, a pinch of salt, 2 tablespoons of tomato purée, 1 plain sweetened yogurt, 1/2 cup of sunflower oil, 1 cup and a half of bread flour, 5 g of baking powder. Put the mix into a whipped cream charger and let it stand in the cold for two hours.
- Dry tomato: Poach tomatoes, spoon their petals and dehydrate them. Then, hydrate with boiling water, dry them and dip into olive oil.
- Tomato dust: Grind until fine the dried tomatoes. Smash them with a food mill and take the dust.
- For candy tomato petals: Poach cherry tomatoes and remove the petals, slow-roast at 65 °C for two hours in olive oil with two cloves of garlic and fresh thyme.
- Tomato jelly: Smash tomatoes, and pass them through a food mill. Discard the water. We soak 6 isinglass sheets to rehydrate. Warm to 80 °C the tomato water and pour in the mié. Add two tablespoons of tomato paste and blend. Serve on a rectangular plate and put to cool.
- Tomato sorbet: Mix in proportions, three parts lemon sorbet and one tomato purée. Freeze.
- Presentation: Pour 1/2 cup of tomato spongecake with whip and heat up 45 seconds in the microwave, unmold and add tomato powder. Dice tomato jelly into small squares. Assemble the dish with all previous ones creating a tomato landscape.
Canarian Tomatoes http://canariantomatoes.com/