Tomato Essence And Timbale Of Pressed Tomatoes Recipes

ESSENCE OF TOMATOES

Steps:

• In a large bowl mix all the ingredients together with 1 tbsp sea salt, cover with cling film and marinate for 6 hrs. Then, in a food processor, pulse the tomato mix in batches until roughly chopped - don't over-chop them to a mush.
• Place three layers of muslin cloth, or a new kitchen cloth, over a large bowl and pour the mix into the cloth. Tie up with string and hang in a cold place for at least 15 mins over the bowl to collect the tomato essence. Set aside the pulp. Taste and correct the seasoning, if necessary, then cool in the fridge.
• To serve, spoon a quarter of the diced tomato into the centre of four bowls. Carefully pour the chilled tomato essence around the tomato towers and garnish with the basil and a small drizzling of olive oil.

TOMATO ESSENCE AND TIMBALE OF PRESSED TOMATOES

Steps:

• Make the tomato essence: In a large bowl, combine tomatoes, celery, shallot, fennel, thyme, tarragon, 4 tablespoons basil, garlic clove, 1 tablespoon salt, cayenne, Worcestershire, and hot-pepper sauce. Cover, and marinate 4 hours.
• Transfer to bowl of food processor; pulse to combine, about 5 seconds. Do not overblend. Drape two 14-inch squares of cheesecloth over a deep bowl or stockpot, and transfer mixture to the cheesecloth. Tie ends together tightly, and suspend over bowl to catch juices, preferably overnight. Transfer juices to an airtight container, and store in refrigerator until needed, up to 1 day. Discard contents in cheesecloth.
• Make the timbales: Fill a medium saucepan halfway with water, and bring to a boil over high heat. Score an X in the bottom of each large tomato; place in boiling water for 10 seconds. Remove with a slotted spoon, and let cool slightly. Use a paring knife to gently remove skins and cut flesh into petals by following the shape of the tomato from top to bottom. You should have four petals from each tomato for a total of sixteen; set aside.
• Remove and discard seeds from core of tomatoes, and dice remaining flesh. Combine diced tomatoes in a small bowl with remaining 1/2 garlic clove, 2 tablespoons chopped basil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and balsamic vinegar; set aside. Using a 2-inch round cutter, cut out eight circles from eight petals, and place one each in the bottom of four sterilized 4-ounce jelly jars, presentation side down. Set aside remaining four circles. Dice the scraps, and add to the marinating diced mixture.
• Fit two of eight remaining petals to line sides of each jar, overlapping slightly to cover. Place 4 to 5 tablespoons diced tomato mixture in each jar to fill, and place one of the reserved circles on top. Press down lid; screw on ring lid. Place in refrigerator 1 hour or overnight.
• In a small bowl, whisk water, sherry vinegar, sugar, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.
• Cut off ends of zucchini and eggplant. Use a paring knife to slice lengthwise into 1/4-inch-thick strips; cut each strip into 1-inch squares. In a medium saute pan, heat oil over medium heat. Add eggplant skin side down; cook 30 seconds. Add zucchini skin side down, and cook 1 minute on each side. Pour sherry-vinegar solution into pan, and remove from heat.
• Remove jars from refrigerator; run the tip of a paring knife around the inside of each jar to loosen, and unmold. Place a timbale in the center of each of four chilled bowls. Surround with eggplant and zucchini. Ladle tomato essence around bowl; drizzle with olive oil. Place a scoop of sorbet on each timbale, and garnish with basil. Serve immediately.

TOMATO SORBET

Steps:

• Heat oil in a medium saute pan over low heat. Add onion, zest, and thyme; saute until onion is soft, 8 to 10 minutes.
• Add 8 ounces tomatoes along with the salt, sugar, and cayenne. Cook until liquid has evaporated and tomato mixture thickens to a paste, about 10 minutes.
• Remove from heat, and add remaining 12 ounces tomatoes. Transfer mixture to the jar of a blender, and puree until smooth. Pass through a fine sieve into a large bowl. Chill strained mixture over an ice bath or in the refrigerator. Transfer to an ice-cream maker, and freeze according to manufacturer's directions. Store in freezer until ready to use, up to 1 week.

SUN-DRIED TOMATO AND LEEK TIMBALES

Steps:

• Cook pasta till al dente.
• Preheat oven to 350°F.
• Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
• Add the sundried tomatoes and oregano and cook for a further 2 minutes.
• Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
• Season with salt and pepper and distribute evenly between four greased ramekins.
• Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
• To make the tomato sauce - cook onion and garlic in olive oil until softened.
• Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
• Blend till smooth or press through a sieve.
• Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
• Pour over sauce and garnish with lettuce and lemon wedges.