Pickled green tomatoes

Creation by Mark Best, Sydney, Australia.

Makes 200 grams.

Pickled green tomatoes

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green tomatoes




Preparation method

  • Reduce verjuice to 65ml.
  • Blow-torch the tomatoes to blister the skin. Immediately place in ice water and peel off the skin.
  • Cut each tomato in half, weigh, and place in a vacuum seal bag with verjuice (18% of the weight of the peeled tomato).
  • Steam the tomatoes at 85°C for 8 minutes.
  • Allow to cool for 5 minutes before placing the bag into ice water.
  • Remove from ice water after half an hour and leave for 24 hours before serving to allow flavour to develop.

Serving suggestions

  • As a component of a main dish, e.g. with bass grouper and potato paper.
  • Delicious in a composition with components of watermelon, feta cheese, and basil.
  • Perfect with a sea bass ceviche served with cucumber and oyster.

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