|Preparation||Cooking||Start to finish|
|39 min.||1 min.||40 min.|
|1||Boil a large pan of water, and prepare a large bowl of cold water (the kitchen sink, half filled, is fine).||10 min.|
|2||Remove the small green stalk from each tomato (if there is one).||5 min.|
|3||Then with a good knife cut a cross in the top of each tomato.||3 min.|
|4||When water is boiling, put two or three tomatos in the pan. Leave them in for 20 seconds.
Note: If you leave tomatoes too long in boiling water, they will start to cook, and that's not the goal.
|5||The skin will split, starting from the top incision.|
|6||Remove them with a skimmer or a fork, and plunge immediately into cold water. Continue with all tomatoes.||1 min.|
Joel Robuchon advised in one of his recipes to avoid plunging tomatoes in water (because it removes some of the taste), but instead to stick the fruit on a fork and turn it above a gas flame. It works well.
|8||Remove tomatoes from cold water, peel off the skin with a knife discard it.||3 min.|
|9||With a knife remove the green and hard core of the tomatos ("the bone"), and discard it. The tomatoes are ready to be used, in a tomato tart for example.||5 min.|
|10||If you want only tomato flesh: cut them in four.||2 min.|
|11||Then cut each quarter, from top to bottom, exactly as if you were tracing a "C" with the knife blade.||5 min.|
|12||Discard the intside of the quarter, and remove any remaining seeds.||5 min.|
|13||You should have made tomato petals, ready to be used just as they are or cut smaller, in a salad with garden herbs for example, or cooked in another recipe like the tomato preserve.|
For 4 tomatoes : 1.60 €
Per tomatoes : 0.40 €
|Tomato: You can get more informations, or check-out other recipes which use it, for example: Paella, Mixed salad stack, Pan con tomate, Warm broccoli and Tuna Salad, Preserved tomatoes, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)