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Tomato escabeche

By partially drying the tomato first, it develops a richer and deeper flavour. By putting the tomato in acid afterwards, you rebalance it, but with an overall higher flavour intensity. A delicious component!

Recipe makes 650g.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Vegan

Ingredients

1
kg
beef tomatoes
350
g
lemon juice
350
g
water
100
g
celery
10
g
basil
10
g
thyme
10
g
oregano
200
g
extra virgin olive oil
8
g
salt
as needed
red wine vinegar
as needed
sugar
as needed
salt

Scale recipe

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