This is a simple dish with minimal cooking yet it's so incredibly delicious. The sweetness of the tomatoes are appreciated in its most natural form gently enhanced by the addition of all the favours I love: verjus, yuzu, smoked burrata, fresh basil and tarragon. My only regret is not making a bigger portion of this!
Difficulty: Medium
Time: 45 minutes
Serves: 2
Ingredients
Tomatoes
- 100g mixed tomatoes
- 6 tbsp yuzu dressing
Tomato Water Soup
- 1 large truss tomato cut int large chunks
- 5 tbsp verjus
- 1 tbsp yuzu dressing
- salt
Fresh Herb Oil
- 4 tbsp olive oil
- handful fresh basil leaves only
- 1 tbsp fresh tarragon leaves only
- salt
Smoked Burrata
- 1 small burrata
- applewood chips (for smoking)
Method
1. Put the chopped truss tomato into the food processor and blend until a smooth consistency. Pass the mixture through filter paper and let the tomato water slowly filter through. This should give you approximately 5 tbsp of tomato water.
2. Prepare a bowl with ice bath and a bowl with boiling water. Put the fresh herbs into the boiling water for 30 seconds then take them out and soak it in the ice bath to stop it from cooking further. Dry with paper towel before adding it to the food processor with oil and salt and blend until it's smooth. Pass the blended oil through filter paper and let the oil slowly filter through.
3. Cut a small cross on the skin on the bottom of each tomato. Soak in boiling water for 30 seconds, then take them out and peel off the skin carefully once cooled. Marinade them with yuzu dressing for 30 minutes and set aside.
4. Make the tomato water soup by combining the tomato water, verjus, yuzu dressing and season to taste.
5. Smoke the burrata with a smoking gun using applewood chips. Let the smoke infuse under cling wrap until serving.
6. To assemble, put the marinated tomatoes on a plate, add the tomato water soup and smoked burrata and garnish with the herb oil. Enjoy!
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