Tomato tartare with spring mi­cro herbs

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Lever­age on the dif­fer­ent colours and sizes of heirloom toma­toes and turn them into a raw tartare. Tomato juice and trim­mings are used to make clear tomato wa­ter. Op­tional: add dry and grinded black olives to form a black oil dress­ing.

Serves 2 Prep time 1 hour 30min­utes Cook time 2 hours 30 min­utes

tomato jam

1kg Roma toma­toes

50ml ex­tra vir­gin olive oil 2 sprigs of thyme

1 clove of gar­lic, chopped a pinch of salt

» Set boil­ing wa­ter to blanch toma­toes, peel the skin off and de-seed them. Mash the tomato.

» In a hot pan, add olive oil, thyme and gar­lic. Stir well and un­til aro­ma­tised, be care­ful not to burn them.

» Mix toma­toes and cook them un­til they are com­pletely dry, al­most like a jam tex­ture.

tomato wa­ter

2kg Roma toma­toes 20g Oba leaves a pinch of salt

1 tsp fish sauce

» Cut toma­toes in small pieces. Mix all in­gre­di­ents well and blend in a blender. » Once done, strain in a cheese cloth and sea­son with salt and fish sauce to bal­ance the acid­ity.

black olive oil (op­tional) 200g of pit­ted black olive 100ml of ex­tra vir­gin olive oil

» Pre­heat oven to 160°C, de­hy­drate black olives till dry for about 40 min­utes. » Blend with blender un­til smooth. » Be­fore use, shake well.

as­sem­bly raw heirloom toma­toes, peeled fried gar­lic chips fried shal­lot rings mi­cro chives mi­cro basil

» Sea­son tomato jam with salt and black pep­per

» Raw heirloom toma­toes can be cut ac­cord­ing to shapes of your lik­ing. » Assem­ble ac­cord­ing to pic­ture.

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