Singlethread | 08.2019 Recipe

Prepare Tomatoes

Core and roughly chop the ripe tomatoes. Reserve any juice. Place chopped tomatoes and any juice into a blender and puree until smooth.

Pass the tomato purée through a fine mesh sieve lined with cheesecloth or a chinois into a bowl, pressing to extract as much liquid as possible. Discard solids. You should have about 450–500 ml of liquid (use cold water to top up to 500 ml if needed).

Season the strained tomato liquid with 1.5 tsp kosher salt, 1/2 tsp sugar, and 1 tbsp lemon juice. Add the fresh basil leaves, bruise them gently to release aroma, and stir. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.

Before serving, taste and adjust seasoning to taste. Keep chilled; this is the consommé base served cold.

Clarify Tomato Juice (Cold Oil Clarification)

Bring the 400 ml tomato juice to room temperature if chilled. Using a tall container suitable for an immersion blender, pour the tomato juice in then slowly drizzle 120 ml of very cold neutral oil while blending on medium speed to create an emulsion. As the mixture sits cold, the oil and solids will separate; refrigerate the emulsion 1–2 hours until it begins to clarify and a translucent tomato liquid collects beneath the oil layer.

Carefully decant the clarified tomato liquid from beneath the oil layer into a clean container, leaving the oil and solids behind. Taste and add 1/2 tsp salt if needed. Reserve about 200–250 ml as a delicate clarified tomato to use as a shimmer in the bowl.

Make Tomato Gelée

Bloom 1.5 tsp powdered gelatin in 30 ml cold water for 5 minutes. Warm gently (micro 5–7 seconds or in a small saucepan) until gelatin dissolves fully but not boiling. Stir dissolved gelatin into 150–200 ml of the clarified tomato liquid until completely incorporated. Pour into a shallow tray and chill until set, about 1–2 hours. Once set, cut gelée into small cubes or use a ring to cut discs for plating.

Confit the Tomatoes

Preheat oven to 275°F (135°C). Place the cherry tomatoes in a baking dish. Add 4 tbsp extra-virgin olive oil, sliced garlic, thyme sprigs, 3/4 tsp salt, and 1/4 tsp cracked black pepper. Toss to coat. Roast gently in the oven for 45–60 minutes, until tomatoes are soft, slightly collapsed, and fragrant but still hold shape. Remove and let cool slightly. Reserve 2 tbsp of the infused oil for finishing.

Make Crisps

Brush the baguette slices with melted butter or olive oil and sprinkle with a pinch of sea salt. Toast in a 375°F (190°C) oven for 6–8 minutes, or until golden and crisp. Cool on a rack.

Prepare Yogurt Mousse

Whisk together 200 g strained whole milk yogurt, 100 ml heavy cream, 1 tbsp honey, and 1 tsp lemon zest until smooth. Whip lightly to create a soft, airy texture but not stiff peaks—aim for a mousse-like spoonable consistency. Taste and adjust honey or lemon as desired. Transfer to a piping bag or small spoon bowl for plating.

Assemble

Spoon a shallow pool (about 80–100 ml) of the chilled tomato consommé onto each shallow bowl. Arrange 3–4 confit tomatoes in the center of each bowl. Place 3–4 small cubes or one disc of tomato gelée atop the tomatoes. Dot 2–3 quenelles or piped dollops of the yogurt mousse around the bowl. Spoon 1–2 tbsp of the clarified tomato liquid in small pools for a glossy accent. Drizzle reserved infused oil sparingly over tomatoes and micro basil leaves. Finish with a light drizzle (about 1 tsp) of high-quality olive oil and a few micro basil leaves on top. Lean one or two toasted crisps against the tomatoes for texture.

Serve immediately while crisps are still crisp and consommé cold.