Vine tomato coated in popcorn

The salted popcorn replaces salt whilst incorporating texture .

Vine tomato coated in popcorn

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vine tomatoes

As needed:


garlic oil

As needed:


freshly ground black pepper

As needed:


salted popcorn

Preparation method

  • Cut a cross into the bottom of each tomato.
  • Submerge the tomatoes in boiling water for 15 seconds (this is normally done for 10 seconds but we want the tomatoes to be slightly stickier once they have been skinned)
  • Transfer immediately to iced water and remove the skins.
  • Pat the tomatoes dry, drizzle garlic oil onto them and season with pepper.
  • Place the tomatoes in an oven at 90°C for 30 minutes until they become slightly dry and soak up the flavours.
  • Grind the salted popcorn in a food processor to produce crumbs of medium texture.
  • Firmly press the tomatoes in the popcorn and serve immediately.

Serving suggestions

  • As a snack or amuse-bouche.
  • As part of a cold starter with an artichoke, aubergine or cucumber component.
  • As part of a hot entremets or main course, e.g. with a pork neck or cod component.

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