Tomato in Tomato Water & Linseed Oil

Tomato in Tomato Water & Linseed Oil


A dish so simple and yet exciting—this one is really marking the sweet spot of Micha Schäfer'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 3 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 2kg 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 200ml 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 1 shallot

  • Slice 1 head of garlic and ½ red chili. Add to the pan along with ½ of the sliced shallot

  • Add 1tbsp of white wine. Add salt to taste and bring it to a boil over high heat

  • Put 1 slice of heirloom tomato on a plate and pour 2tbsp 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!

Yield 6 people

  • Heirloom Tomato

    Heirloom Tomato

  • Beef Tomato

    Large Beef Tomato

  • Shallot


  • Linseed Oil

    Linseed Oil

    to taste
  • Garlic


    1 head
  • Red Chili

    Red Chili

  • White Wine

    White Wine

  • Salt


    to taste


  • Blender


  • Cheesecloth


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