Press marinated tomato cheeks into a cylindrical mould and you will have elevated an everyday tomato salad to Tomato and Basil Stacks with Tomato Essence. They’re impressive on the plate and palate. Add some prosciutto or salami for example and you will have a simple and delicious entrée.
Don’t eat meat? Add some stracciatella, burrata or a little seasonal salad for an equally delicious and fresh entree or addition to an antipasto table.
The tomato cheeks are marinated overnight. They can be formed into their stacks well ahead of your guests arrival and the dish simply compiled at the last minute.
The tomato essence is totally optional but I prefer not to waste all that delicious tomato pulp so I turn it into a clear, highly flavoured liquid that is very easy to make and is best drizzled over the tomato stacks just before serving.
Don’t have any cylindrical moulds? The stainless steel moulds available from cooking shops are perfect, however, a piece of PVC piping sawn into suitable sizes will make very cheap and useful moulds but unlike the stainless steel versions they are not to be used for hot foods, only for cold dishes like this one.
Cheers
Rosie
TOMATO AND BASIL STACKS WITH TOMATO ESSENCE AND ANTIPASTO
Serves 6
Start this recipe 12 hours ahead to marinate the tomatoes
1.5 kg very ripe tomatoes
200 ml extra virgin olive oil
80 ml aged balsamic vinegar
200 gm golden shallots, peeled and very finely sliced
50 gm garlic, peeled and very finely sliced
Sea salt flakes
Freshly ground black pepper
1 bunch basil
Prosciutto, salami, stracciatella, burrata etc to serve
Extra aged balsamic vinegar to drizzle
Remove the cores from the tomatoes using a sharp knife and make a tiny cross through the skin on the bottom of each one.
Place them in a large bowl and cover with boiling water for 15-20 seconds. Drain and cover in iced water.
Peel and quarter the tomatoes. Over a small bowl, remove the seeds and pulp of the tomatoes and reserve. You will now have beautiful tomato cheeks ready to use.
Place tomato cheeks, olive oil, balsamic vinegar, sliced golden shallots, sliced garlic, salt and pepper in a bowl and gently toss to combine.
Set aside at room temperature, tossing occasionally, for 12 hours or in the fridge for up to 24 hours.
Tomato Essence (optional)
Puree the reserved tomato pulp and seeds and strain, without applying any pressure at all, through a fine sieve or muslin, until all the liquid had drained out. This will take 8-12 hours. The resulting liquid is tomato essence. Discard the pulp and seeds.
Place the tomato essence in a small saucepan over a medium heat and bring to a boil. Simmer until reduced by half. Allow to cool.
To Serve
You will need 6 x 6cm diameter cylindrical moulds.
Place the moulds in a shallow dish.
Remove the tomato cheeks from the marinade.
(Strained marinade will make a wonderful salad dressing and the leftover golden shallots and garlic are delicious tossed through a salad or pasta sauce.)
Press the cheeks into moulds, allowing any golden shallots or garlic which may have clung to the tomato cheeks to remain, seasoning as you go, and placing fresh basil leaves on each layer of tomato, pressing down firmly.
Arrange the prosciutto, salami, stracciatella or burrata on serving plates. Transfer the tomato cheeks, in their moulds to the serving plates then remove the moulds.
Douse each tomato stack with some tomato essence, if using. Drizzle extra aged balsamic vinegar around and scatter with basil leaves.