Texture of The Tomato

My inspiration for the Texture of the Tomato stemmed from my love for the fruit, yet undesirable like for the flavor. I have never liked tomatoes as they should be, so I wanted to create a dish that breaks apart the tomato into different aspects, flavors, textures. The sundried tomato for that warmth, the sponge cake with sesame for unique softness, the tomato consommé for a chilled mouth feel all coming together to create something of a culinary explosion with every bite. I paired different components with tomatoes such as almond, sesame, basil, mint, and lime to play on the various combinations of flavors that can be created while eating.

Texture of the Tomato

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Prep Time 1 hour hr

Cook Time 1 hour hr

Servings: 2 -3

Ingredients Method

Ingredients

  

• 6 oz tomato consumme
• 4 basil leaves
• 2 sheets gold gelatin
• ¼ cup sundried tomatoes
• 2 tablespoons espelette
• ¼ cup panko bread crumb
• 2 tablespoons whole butter
• 6 each heirloom cherry tomatoes
• 1 ea yellow tomato
• 1 ea red heirloom tomato
• 2 each finger lime
• 1 pc almond tuiele- ingredients in recipe.
• 1 cup sundried tomato sponge- ingredients in recipe.

Method

 

For tomato consommé:

1. Gather 4 large beefsteak tomatoes and cut into quarters. 2 garlic cloves smashed, 6 leaves fresh basil, salt to taste. Over a double boiler, place ingredients in stainless steel bowl and wrap in plastic. Steep over the heat for about 25 minutes until liquids release. Blend items in Vitamix until smooth and pass through China cap layered with cheese cloth and clarify.

For tomato gelee:

1. Take one cup of tomato consume, place overheat and steep in 2 sundried tomatoes, more basil and salt and pepper to taste. Once hot, strain out the tomatoes and add gelatin (bloom gelatin beforehand in ice water). Once combined, place into a flat bottom dish and set in the refrigerator until plate up.

For Espelette brown butter crumb

1. In a sauté pan, brown 2 tablespoons whole butter- for that warm nutty flavor. Add in ¼ cup panko bread crumb and 1 tablespoon espelette pepper. Reserve for plate up.

For Heirloom tomatoes:

1. Cut heirloom tomatoes into different shapes. Marinate in herbed basil oil, salt pepper and lemon juice. Coat some in espelette crumb. Save for plate up

For sundried tomato sesame sponge:

1. Take 4 ea egg whites, 3 egg yolks, 80 grams sugar, 20 grams wheat flour, 120 grams sundried tomato paste. Blend until smooth, transfer to ISI canister and charge with cream chargers 2x. dispense into a paper cup and microwave 2-5 seconds. Pop out of the cup and tear into desired shapes.

For Almond Tuiele:

1. 60 grams egg whites, 50 grams sugar, 30 grams flour, 60 grams almond powder, 10 grams butter, 2 grams salt. Blend until smooth. Pre heat oven to 150 Celsius. Spread dough mixture over desired mold and bake 10-15 minutes.

Assembly:

1. Layer tomatoes to your liking with some being crusted in the espelette crumb. Pour tomato consommé around being careful to avoid any tomatoes with crumb.
2. Chop tomato gelee into cubes or desired shapes, place around dish.
3. Aesthetically place sponge cake to fit blank spaces.
4. Garnish with almond tuiele, finger lime caviar, micro basil, mint and flowers, drizzle with basil oil for finishing touch.