Grilled tomatoes, tomato water, shiso


For tomato water

  • 6 vine tomatoes
  • 1 vanilla pod
  • sugar

  • salt

For the condiment

  • 6 vine tomatoes
  • the cloves of 1 head of garlic

  • 1 organic lime
  • 1 vanilla pod
  • 1 pinch of cinnamon
  • 10 g brown sugar
  • 2 shiso leaves
  • 10 cl of olive oil
  • 5 g sugar
  • 2 g of salt

For the tomatoes

  • 3 beef heart tomatoes
  • 20 cherry tomatoes

For training

  • some young shiso shoots


  1. Make the tomato water: blend the tomatoes and cook the resulting mixture. When it boils, it will settle. Pass it through a chinois with a cloth to collect only the tomato water. Reduce it slightly, adjust the seasoning (sugar and salt), then add the vanilla pod seeds. Keep cool.

  2. Make the condiment: peel the tomatoes, then cut them into 4. In a saucepan, mix them with the garlic cloves, the supremes and the lime juice, the scraped vanilla pod, the cinnamon, the brown sugar, the shiso and the olive oil. Cover and cook gently for 1 to 2 hours. Season at the end of cooking with salt and sugar. Crush this mixture with a fork and dip the cherry tomatoes in it to season them.

  3. Place the beefsteak tomatoes and cherry tomatoes in simmering water, then transfer them to a bowl of water with ice cubes to peel them. Cut the beefsteak tomatoes in half horizontally. Lightly grill them with a blowtorch to give them a smoky flavor.

  4. Place 1 piece of grilled tomato on the plate. Place a few cherry tomatoes and the tomato condiment on top. Garnish with shiso shoots. Pour the vanilla tomato water around it.

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