THE FUTURE OF FOOD Molecular Gastronomy for the Masses

Kinder Tomato

Marcelo Tejedor. Casa Marcelo, Santiago de Compostela

Preparation

For the pulp and vinegar infusion: Heat the pulp and vinegar to 65. Add a tablespoon of powdered tomato and dissolve well. Leave to cool.

For the tomatoes: Blanch the tomatoes and plunge them into iced water immediately afterwards. Peel and dry them well. Using a teaspoon remove all juice and seeds, making an incision in the bottom of each tomato. Keep the juice.

Soaking the tomatoes: Put the tomatoes inside the Gastrovac basket, keeping it raised, and add the cold pulp and vinegar infusion. Make a vacuum for 15 minutes (0.8 bar) and submerge the tomatoes. Slowly break the vacuum so that the tomatoes are well soaked. Remove and strain the tomatoes. Save the infusion for future soaks.

For the tomato pil-pil: Put the hake pil-pil, the tomato juice, a tablespoon of powdered tomato and blanched garlic into the mixer or blender, blending them finely. Gradually introduce the olive oil until it becomes a stable emulsion. Pour it into a siphon and leave to cool in the fridge for one hour.

To serve: Fill the tomatoes with the tomato pil-pil and put them on plates. Dress with Siurana extra virgin olive oil and season with Maldon salt.

Ingredients (Serves 4)

4 vine-ripened tomatoes

1/2 liter of tomato pulp

2 tablespoonfuls of powdered tomato

30g of hake pil-pil

3dl Siurana 0.2 olive oil for the pil-pil, and 8cl for the seasoning

Maldon salt