Tomato & fig leaf broth / vinaigrette

The tomato broth

800 grams	overripe tomatoes
1	shallot
50 grams	sushi vinegar
100 grams	ginger syrup
5 grams	salt
3	star anise
5	black pepper corns
2 sprigs	basil
	Xanthan gum powder

First take the overripe tomatoes. Overripe tomatoes are always very delicious and sweet. Then cut them in four and transfer them into a blender. Now cut the shallot in half and clean it. Add it to the blender as well together with the sushi vinegar, the ginger syrup, the salt, the star anise, the black pepper corns and the basil. Now blend it till smooth. This takes at least 2 minutes because of the spices. Then pour the tomato on a sieve that’s lined with a rinsed clean kitchen towel or napkin and let it drain in your fridge for a couple of hours. I always leave it overnight. After that pour the broth into a pan and reduce it till you’re left with 200 grams of liquid. Now to intensify the flavor I always bind a broth with a knife tip of Xanthan gum. Really mix it well to insure all the Xanthan gum has dissolved. You’ll end up with a beautiful clear and intense broth. Then pour it into a piping bottle and keep it in your fridge for later.

The fig leaf oil

30 grams	fig leaves
150 grams	neutral oil (I use sunflower oil)

Transfer the fig leaves into a blender and also add the neutral oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. Once that’s done pour the oil on a super fine sieve or a sieve that’s lined with a kitchen paper and let it drain for a couple of hours. I always do this in my fridge, so the oil doesn’t color from the heat.

As a final step mix two third of the cold tomato broth with one third of the fig leaf oil and gently mix it before using it.

Recipe used in green tomato & plum appetizer