Tomato And Mango Salad With Chiles And Tomato Essence Recipes

TOMATO AND MANGO SALAD WITH CHILES AND TOMATO ESSENCE

Tomato and Mango Salad with Chiles and Tomato Essence image

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

Ingredients

1 cold small ripe mango, preferably Champagne (about 1 pound)
1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
1 red Thai or serrano chile, very thinly sliced on the bias
1 cup Thai or Italian basil leaves and buds, half roughly chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt
1 1/3 cups cold Tomato Essence

Steps:

Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

TOMATO ESSENCE

Tomato Essence image

This flavor-packed tomato water is what sets our Tomato-and-Mango Salad apart.

Provided by Martha Stewart

Categories Vegetables

Time P1D

Yield Makes 1 to 2 cups

Number Of Ingredients 2

Ingredients

1 pound very ripe tomatoes, cored and quartered, or tomato scraps
Kosher salt

Steps:

Puree tomatoes and 1/4 teaspoon salt in a blender until smooth, about 1 minute. Line a colander with 4 layers of dampened cheesecloth and set over a deep pot. Pour tomato puree into colander, cover with plastic wrap, and refrigerate, stirring occasionally, until 1 to 2 cups tomato water have dripped into pot, about 1 day. Season with salt, if desired.

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