Tomatoes
Heirloom Tomatoes, Burrata, Pine Nuts, Stone Fruit
Chefs Selena Chow Fisher and David Fisher of Marlena | San Francisco
Yield: 30 servings
Adapted by StarChefs | September 2022
INGREDIENTS:
Poached Tomatoes:
5 pounds toy box tomatoes
20 cloves garlic, thinly sliced
Extra virgin olive oil
Burrata Foam:
265 grams mozzarella
180 grams whole milk
35 grams heavy cream
4 grams salt
200 milligrams xanthan gum
Basil Oil:
1 pound basil leaves
800 grams grapeseed oil
Toasted Pine Nuts:
Pine nuts
Pickled Pearl Onions:
450 grams white wine vinegar
225 grams sugar
25 grams salt
2 pounds pearl onions, peeled then thinly sliced on a mandoline
Tomato Consommé:
5 pounds Early Girl tomato concassé
10 cloves garlic, tips removed
6 ribs celery, large diced
1 onion, large diced
2 shallots, large diced
4 red bell peppers, seeds and pith removed
Salt
Dehydrated Tomato:
1 case Early Girl tomatoes, blanched
Ricotta Mousse:
2 pounds ricotta
Zest of 2 lemons
Salt
Apricot Purée:
5 pounds diced apricots
200 grams sugar
Salt
To Assemble and Serve:
Yield: 1 serving
Lemon juice
Sea salt
Extra virgin olive oil
2 slices pluot
Parsley leaves
Marigold
Freshly cracked black pepper
1 small basil leaf
1 melon-balled piece of serpentine cucumber
1 melon-balled piece of nectarine
2 coriander blossoms
Whey
METHOD:
For the Poached Tomatoes:
In a rondeau, combine tomatoes and garlic. Add enough olive oil to cover. Bring to 145°F, then continue to cook for 20 minutes or until the tomatoes have just begun to soften. Chill over an ice bath. Reserve.
For the Burrata Foam:
In a Vitamix blender, combine all ingredients. Purée until smooth. Pass through a chinois into a bowl. Chill over an ice bath. Transfer to a foaming canister. Reserve.
For the Basil Oil:
In a Vitamix blender, combine basil and grapeseed oil. Blend until fully incorporated. Transfer to a saucepot over medium heat and bring to a boil. Continue boiling for 2 minutes. Pass through a coffee-filter-lined chinois into a nonreactive container or bowl. Chill over an ice bath. Reserve.
For the Toasted Pine Nuts:
Heat oven to 375°F. Place pine nuts on a sheet tray. Toast 12 minutes, tossing often. Let cool. Reserve.
For the Pickled Pearl Onions:
In a saucepot over medium heat, combine vinegar, sugar, salt, and 225 grams water. Bring to a boil. Place pearl onions in a tall, nonreactive container. Pour the hot liquid over the onions. Let sit at least 4 hours.
For the Tomato Consommé:
In a Vitamix blender, combine all ingredients. Blend until smooth. Transfer to a rondeau over medium-low heat and bring to a simmer. Continue simmering for 1 hour. Strain through a damp coffee filter and chinois into a nonreactive container or bowl. Adjust seasoning as needed. Chill over an ice bath until cold. Refrigerate.
For the Dehydrated Tomato:
Heat a dehydrator to 120°F. Peel skins from tomatoes and reserve for Tomato Powder. Place the tomatoes on a sheet tray lined with a nonstick, silicone baking mat. Dehydrate 24 to 48 hours or until halfway dehydrated. Reserve.
For the Tomato Powder:
Heat a dehydrator to 145°F. Place the reserved tomato skins on a sheet tray lined with a nonstick, silicone baking mat. Dehydrate 48 hours or until fully dry. Transfer the tomato skins to a Vitamix blender. On high speed, blend until ground. Pass through a chinois and reserve.
For the Ricotta Mousse:
In a food processor, combine all ingredients. Blend until smooth. Adjust seasoning as needed. Transfer to a piping bag and refrigerate.
For the Apricot Purée:
In a rondeau over low heat, combine apricots, sugar, and 200 grams water. Season with salt. Cover with a parchment lid and bring to a simmer. Continue simmering, stirring occasionally, until the mixture begins to sweeten and thicken, approximately 1 hour. Transfer to a Vitamix blender. On high speed, blend until smooth. Pass through a chinois into a nonreactive container or bowl. Adjust seasoning as needed. Place over an ice bath to cool. Transfer to a small squeeze bottle. Reserve.
To Assemble and Serve:
In a small bowl, toss 10 Poached Tomatoes with some lemon, salt, and olive oil. Place a large ring mold in the center of a serving plate. Line the inside of the ring mold with the seasoned Poached Tomatoes. In the center, drop 5 grams Toasted Pine Nuts. Cover with 5 grams Basil Oil. Top the Poached Tomatoes with pluots. Garnish with parsley, followed by Burrata Foam, then marigolds. Add 3 rounds of Pickled Pearl Onion and finish with black pepper. Lift and remove the ring mold. Set aside. Using your thumb, make a small indent on the core-side of 1 Dehydrated Tomato. Fill the indent with Ricotta Mousse. Place the Dehydrated Tomato on a small serving plate, round-side up. Season with salt and Tomato Powder. Top with basil and 1 small dot Apricot Purée. Set aside. In a small pot, heat 4 ounces Tomato Consommé. Using a 4-ounce ladle, transfer to a soup pitcher. In a small, glass serving bowl, place cucumber, skin-side up, and nectarine. Garnish with coriander blossom, a pinch of Toasted Pine Nuts, 5 drops whey, and 5 drops Basil Oil. Pour the warm Tomato Consommé in the bowl tableside. Serve the Poached Tomato and Tomato Consommé dishes together, followed by the Dehydrated Tomato dish.
