Tomato in Tomato Water & Linseed Oil
A dish so simple and yet exciting—this one is really marking the sweet spot of Nobelhart & Schmutzig's cuisine. It's also a great way of using tomatoes that might already look a little done! Tomato in Tomato Water & Linseed Oil is a great appetizer or side-dish, perfect for impressing some friends over a dinner party, and it pairs nicely with charcuterie boards.
Fill a medium pot with water and bring it to a boil over high heat
Make a cross incision on the bottom side of <quantity>3</quantity> big beef tomatoes and blanch them one by one in the boiling water for 1m each
Peel the tomatoes and cut them in half
Salt the tomatoes to taste, and place them in a perforated baking tray or in a colander. Put them in the refrigerator for 6h to drain the liquids
Cut <quantity>2<unit>kg</unit></quantity> of beef tomatoes into quarters
Add them to a blender and blend on high speed until they turn into a liquid
Put the tomato juice in a cheesecloth. Place it in a strainer and let it drain for 6h at room temperature until all the translucent liquid drips through. Pour <quantity>200<unit>ml</unit></quantity> of the tomato water into a saucepan
Remove the tomatoes from the refrigerator 1h before serving so they reach room temperature
Halve and thinly slice <quantity>1</quantity> shallot
Slice <quantity>1</quantity> head of garlic and <quantity>½</quantity> red chili. Add to the pan along with <quantity>½</quantity> of the sliced shallot
Add <quantity>1<unit>tbsp</unit></quantity> of white wine. Add salt to taste and bring it to a boil over high heat
Put <quantity>1</quantity> slice of heirloom tomato on a plate and pour <quantity>2<unit>tbsp</unit></quantity> of the seasoned tomato water over it
Garnish with some thin slices of shallot and drizzle with linseed oil to taste. The tomato in tomato water & lindseed oil is ready
Enjoy it on a sunny day!
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