TOMATO TARTARE WITH SPRING MICRO HERBS
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.
Prep time 1 hour 30minutes Cook time 2 hours 30 minutes
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.
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.
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.