Tomato Essence And Timbale Of Pressed Tomatoes Food

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.

TOMATO ESSENCE

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 TIMBALES WITH CHEESE SAUCE

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.

TOMATO ASPIC

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.

MOLDED TOMATO SALADS

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.