We’re making a delicious tomato dish. It’s a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream.
The tomato pie
Ingredients
- 1100 g tomatoes
- 2 cloves garlic
- 2 sweet onions
- 30 g honey
- 250 g prosecco
- 10 leaves basil
- 6 g salt
- 12 tomatoes
- 3.3 g gelatin 2 leaves
- 2.5 g agar powder
Instructions
- Start by slicing the 1100 grams of tomatoes in four. Then clean the garlic and cut them in half. Do the same with the onions.
- Now transfer everything into a blender together with the honey, the prosecco, the basil and the salt. Blend it till smooth.
- Then pour it into a container and freeze it for at least 3 hours.
- Once frozen transfer it onto a well rinsed kitchen cloth, cover it completely and let it defrost overnight in the fridge.
- Meanwhile take the 12 tomatoes and carve a little cross at the top. Now blanch them for around 30 seconds so that the skin starts to let go. Then chill them in ice water.
- Once the tomatoes are cold peel the skin off. Now transfer the skins on an oven rack. Spread them and let them dry are 60 °C.
- Then take the cleaned tomatoes and cut them in four. Remove the seeds and keep them for later.
- Transfer them on a silicon sheet and spread them. Now season with some flaky salt and a couple leaves of basil. Also dry these at 60 °C. This takes around 5 hours.Â
- After that take the dried tomato slices and remove the basil. Then take a metal ring and cover it with plastic foil.
- Then transfer the dried tomato skins into a blender and blend it into a fine powder. Dust a thin layer of the powder on top of the tomato slices.
- Then lay them on the bottom of the metal ring and set aside for later.
- Now take the clear tomato broth and pour it into a saucepan. Reduce it till it’s 400 grams.
- Meanwhile soak the gelatin in cold water.
- Once the broth is reduced add the agar powder and while mixing bring it to a boil for 30 seconds. Then dissolve the gelatin.
- Now gently pour the broth on the tomato slices and when necessary, let it set in between. Then let it set completely in your fridge.
The basil oil
Ingredients
- 30 g basil leaves
- 150 g neutral oil I use sunflower or grape seed oil
Instructions
- Transfer the basil in a blender together with the neutral oil.
- Now blend this till the oil is 65 °C. The oil will heat up from the fiction.
- Then pour it on a sieve that’s lined with a kitchen paper and let it drain in your fridge.Â
The parmesan crumble
Ingredients
- 150 g hazelnuts
- 100 g breadcrumbs or panco
- 100 g parmesan cheese
- 100 g butter
- 3 g salt
Instructions
- Transfer the hazelnuts in a blender together with the breadcrumbs, the parmesan, the butter and the salt. Then blend this till it’s a smooth crumble.
- Transfer it on a silicon sheet. Spread it and then bake it at 160 °C for 20 minutes till golden. Mix it every 5 minutes and then let it cool down.Â
The tomato ice cream
Ingredients
- 4 tomatoes
- 0.5 cucumber
- 2 sweet red peppers
- 1 hot Spanish pepper
- 2 cloves garlic
- 2 sweet onions
- 6 basil leaves
- 5 g salt
- 50 g sugar
- 1 g xanthan powder
Instructions
- Take the tomatoes and cut them in four. Also chop the cucumber. Then cut the sweet peppers in half and remove the seeds. Do the same with the hot Spanish pepper. After that take the garlic cloves, clean them and cut them in half. Do this as well with the sweet onions.
- Then transfer it into a blender together with the basil leaves, the salt, the sugar and the xanthan powder. Blend it till smooth. This takes around 4/5 minutes.
- Once smooth pass it through a fine sieve and press it through using a ladle so you don’t waster a single drop.
- Then transfer it into an ice cream machine and spin it till you have a beautiful sorbet. Let it set for 30 more minutes in your freezer.Â
How to finish the dish
Instructions
- Take the tomato pie and remove the ring. Then gently cut it with a very sharp knife.
- Now transfer it onto a plate and let it sit for 30 minutes so the jelly can come to room temperature.
- Then put some crumble on the side and decorate the top with fresh basil leaves.
- Now lay a quenelle of the tomato sorbet on the crumble and make a little dimple in the middle. To finish the dish fill the dimple with the basil oil.
