Long, long ago, when I had a side job at a greengrocery store, I was a fan of different types of fruit and vegetables. I was 14 (don't tell anyone…) and I can remember that all kinds of new products came into view. Perhaps the first foodie seed was planted there.

Anyway, one of my favorite products was the sweet cherry tomato. I thought these were Honeytomatoes®, but they appear to have been introduced in 2009 and I'm not that young; it must have been in 2001/2002. Who knows, it was a precursor… Doesn't really matter; that memory made me eager to get started when Looye Kwekers came into the picture with the question whether I wanted to make a recipe with Honeytomatoes® – yes, that ® has to be added, haha.

One of my first recipes on haroldkookt.nl was 'tomato fe est'. I still think it's super tasty, but with these beautiful tomatoes I thought it was time for a 2.0 version. And it worked! I now use some acids and also find the combination of goat curd with tomato a bit 'rounder' than goat cheese with tomatoes as in the first variant. Really a further development; without compromising the original.

To work!

Tomato party 2.0

0.0 from 0 votes

Course: appetizerDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time (indication)

minutes

Tools:
– Blender or juicer
– Possibly a passing cloth

Ingredients

1 business suit goat yogurt (I had a 750ml pack)
2 Trays Honeytomatoes® 180gr (#spon)
1 tsp vanilla extract
1 tsp piment d'espelette
sushi ginger
Amsterdam outings
Coarse sea salt
Optional: Edible flowers and cress or herbs

Preparation

Goat hangup
Place the passing cloth in a sieve on a bowl and pour in the goat yogurt. Place it in the fridge and let it drain overnight. You will see that the whey has leaked out of the yogurt and that you are left with a firm curd.
Spoon the curd into a bowl, mix in the vanilla extract and piment d'espelette. Season with salt and pepper and then put this in a piping bag (or not, I like it working). Place in the refrigerator until use.
tomatoes
Preheat the oven to 80°C (or 95°C if you don't have much time).
Skin the tomatoes: bring a pan of water to the boil and have a bowl of cold water (ice cold!) ready.
Cut a very shallow cross at the bottom of the tomatoes; you cut through the skin but not through the tomato.
Submerge the tomatoes in the boiling water for about 10 seconds, then place them in the ice water.
Carefully remove the skins from the tomatoes and keep 6 nice skins aside. Set the tomatoes aside under cling film until use.
Pat the sheets dry and place them on a baking paper. Fold the paper in half so that the tomato skins are in between and place an oven dish on it.
Leave this in the oven for 3 hours (at 80°C, an hour at 95°C also works but is slightly less crispy).
Set aside until use.
Tomato juice
Set aside 14 tomatoes and grind the rest in a blender (or run through the juicer).
Place a (double) paper towel in a sieve and pour in the pureed tomatoes so that clear juice flows into the container below.
Set aside until use.
Garnishes
Remove a nice slice of sushi ginger from the jar (or a few smaller ones) and cut into nice, even strips. You need 14.
Cut the Amsterdam onions into thin rings. Remove the thin skins and push the rings loose. You also need 14 of these, it's nice if you vary in size.
layout
Then it's time for the layout, check the video below. The quality is not top (because then it is too big) but you see how I did it.
In short, this is the order:
– Goat hangup
– Tomatoes
– Sushi ginger
– Amsterdam outings
– Dried tomato peel
– Cresses and flowers
– Tomato juice
– Pinch of coarse sea salt
Enjoy your meal!