ESSENCE OF TOMATOES
Make Raymond Blanc's flavoursome tomato soup up to 1 day ahead, and keep chilled
Provided by Raymond Blanc
Categories Dinner, Soup
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 141 calories, Fat 3 grams fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
TOMATO ESSENCE
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
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.
TOMATO SORBET
Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
TOMATO ASPIC
The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
TOMATO TIMBALES WITH CHEESE SAUCE
Make and share this Tomato Timbales with Cheese Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories < 30 Mins
Time 30m
Yield 12 Timbales
Number Of Ingredients 18
Steps:
- Cheese sauce: Melt the butter, then add 1 tablespoon of cornstarch, and mix well.
- Now add 1 cup of milk, and bring it to the boiling point.
- Mix well, and add the cheese, salt, mustard and paprika.
- Stir until the cheese has melted, and pour over the baked timbales.
- Simmer the tomatoes, corn, water, salt and pepper along with the onion, cloves and sugar for 15 minutes.
- Rub through a sive.
- Add the cracker crumbs and slightly beaten eggs.
- Pour the mixture into greased timbale molds or miniature muffin cups and bake at 350 degrees for 20 minutes or until firm.
- Turn out on a platter and pour the Cheese Sauce over them.
Nutrition Facts : Calories 93.5, Fat 3.9, SaturatedFat 2, Cholesterol 43.6, Sodium 446.5, Carbohydrate 11.9, Fiber 1.1, Sugar 4.6, Protein 3.8
MOLDED TOMATO SALADS
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Prepare an ice bath, and bring a large saucepan of water to a boil.
- Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
- Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
- Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
- Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
- Repeat step five with the remaining tomato mixture and shiso leaves, and serve.
GRAVLAX AND CUCUMBER CROSTINI
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Peel cucumbers, and cut lengthwise around seeds; discard seeds. Cut cucumbers into 1-inch squares.
- Mix together mustard, mayonnaise, and chopped dill. Spread 1/2 teaspoon on each crostini. Arrange a piece of gravlax on top of each, then top with a piece of cucumber. Garnish with dill sprigs, and serve immediately.
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