Tomato, from flesh to essence: Discover the full flavor of tomatoes with this recipe! This dish transforms tomatoes into multiple textures and tastes, highlighting their natural sweetness, acidity, and umami. Confit tomatoes, semi-dried tomatoes, tomato consommé, and fresh tomatoes, all enhanced with basil oil, parmesan crisps, and mozzarella. Each element brings a unique texture and aroma to the plate.
Tomato, from flesh to essence is as beautiful as it is flavorful. The confit tomatoes are tender and rich, while the semi-dried tomatoes add concentrated sweetness and acidity. The tomato consommé delivers a light, aromatic essence, and the fresh tomatoes and mozzarella provide freshness and balance. Parmesan crisps and basil oil add crunch and vibrant color, making this dish visually stunning. If you enjoy creating elegant dishes, don’t miss the Beetroot Rose video. It’s another stunning example of how a humble ingredient can be transformed into something beautiful.
This recipe is easy to follow with step-by-step instructions. You’ll learn modern techniques like clarifying tomato consommé, making a green oil (a component found in every professional kitchen), and preparing crispy parmesan tuiles. This is a vegetarian-friendly gourmet recipe that can be easily adapted for a vegan diet. It highlights simple ingredients with sophisticated technique.
And if you prefer vegan dishes, this Turkish-Style Runner Beans recipe is highly recommended! You can also try the traditional Italian Pasta and Bean Soup for a hearty and flavorful vegetarian meal.
Whether you’re looking for a creative starter, a showpiece dish, or a way to explore tomatoes in depth, this recipe is your ultimate guide. Bring the true essence of tomato to your table and enjoy a dish that tastes as vibrant as it looks!
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Tomato, from flesh to essence
Course: AppetizersDifficulty: Easy4
servings50
minutes200
kcal5
hoursIngredients
- Confit Tomato
150 g cherry tomatoes
Olive oil, enough to cover halfway
2 garlic cloves, lightly crushed
3 thyme sprigs
Salt
Pinch of sugar
- Semi-dried Tomato
100 g cherry tomatoes (or grape tomatoes)
2 tomatoes, cut into 8 deseeded wedges
2 tbsp olive oil
1 tsp sea salt
1 tsp sugar (optional, enhances natural sweetness)
Fresh thyme or oregano (optional, for extra aroma)
- Basil Oil
50 g fresh basil leaves
100 ml light olive oil
- Tomato Consomme
700g tomatoes, roughly chopped
2 shallots, chopped
2 celery stalks, roughly chopped
2 garlic cloves
4 basil leaves
1 oregano sprig
Salt, to taste
For the raft (clarification):
1 egg white
1 celery stalk, finely chopped
1 tomato, finely chopped
1 shallot, finely chopped
- Parmesan Crisp
30 g finely grated Parmigiano Reggiano
- To assemble
Fresh tomatoes
Mini mozzarella balls (bocconcini), drained
Fresh basil leaves
Pinch of flaky salt
Directions
- Confit tomato
- Bring a pot of water to the boil. Score the base of each cherry tomato lightly with a small cross.
- Preheat the oven to 100 °C (230 °F).
- Blanch the cherry tomatoes for 5 seconds, then transfer immediately to ice water.
- Peel off the skins.
- Place cherry tomatoes in a small oven dish with garlic, thyme, and a pinch of salt and sugar.
- Cover with olive oil.
- Cook for 90 minutes, until soft, sweet, and concentrated but still holding their shape.
- Cool in the oil and reserve.
- Semi-dried tomato
- Preheat the oven to 100°C (210–250°F), fan on if available.
- Slice the cherry tomatoes in half lengthwise.
- Cut the tomatoes into 8 wedges and deseed them (use the seeds in consommé).
- Place cut-side up on a baking tray lined with parchment paper.
- Drizzle with olive oil, then sprinkle with salt, sugar, and herbs if using.
- Bake slowly for 2.5 to 3.5 hours, or until they look shriveled but still soft in the center. Dry, not crunchy.
- Cool completely, then store in an airtight container in the fridge for up to a week. Cover with olive oil for longer storage.
- Basil oil
- Blanch basil leaves in boiling water for 10 seconds, then immediately chill in ice water (see notes).
- Squeeze dry thoroughly.
- Blend with oil until bright green and smooth.
- Strain through a fine sieve or cheesecloth overnight. Reserve chilled.
- Tomato consomme
- Roughly chop all the vegetables.
- Combine all the ingredients in a pot.
- Gently simmer 20–25 minutes until soft.
- Blend and strain through a fine sieve to remove solids, set aside.
- Whisk egg whites to loosen (not foamy) and mix with the chopped tomato and onion.
- Stir the raft into the cold tomato liquid.
- Place the pot over medium heat and stir occasionally until the raft begins to coagulate.
- Once it rises to the surface, stop stirring.
- Make a small hole in the raft to let the consommé simmer gently beneath it.
- Cook 30–40 minutes at a very low simmer.
- Carefully ladle the clear liquid through a cheesecloth-lined sieve.
- Do not press the raft.
- Chill or serve hot.
- Parmesan crisp
- Place small piles of grated Parmesan on parchment paper.
- Microwave on high for 10-15 seconds, until fully melted.
- Cool completely until crisp, then portion to your desired shape if you want to.
- Assemble
- Arrange confit tomatoes, semi-dried tomatoes, fresh tomatoes, and mozzarella balls on the plate.
- Dress with fresh basil leaves.
- Place parmesan crisps randomly.
- Spoon or pour chilled tomato consommé around the components.
- Dot basil oil lightly for aroma and color.
- Season lightly with flaky salt.
Recipe Video
Notes
- If you have a food processor like Thermomix, place the basil leaves into the Thermomix bowl. Set the Thermomix to 80 °C and speed 2, heating gently. Heat for 3–4 minutes, while drizzling oil in, allowing the oil to infuse without cooking the basil. Blend on speed 6–8 for 20–30 seconds, or until smooth, keeping an eye on the color. Strain through a fine sieve or cheesecloth to remove solids (preferably overnight). Store in a clean, airtight container in the refrigerator. Use within 3–4 days for the brightest color and freshest aroma. > You can make green oil with any herbs you like!
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!