Tomatini Époque Recipe

Prepare tomatoes

Blanch the tomatoes: bring a pot of water to a boil. Cut a shallow X on the bottom of each tomato. Prepare an ice bath. Drop tomatoes into boiling water for 30–45 seconds until skins start to split, then transfer immediately to the ice bath. When cool, peel the skins, core, and roughly chop the tomatoes. Reserve any juices.

Sweat aromatics

In a medium saucepan over medium heat, add the olive oil. When warm, add chopped shallots and cook gently for 4–5 minutes until translucent but not browned. Add smashed garlic and cook 30–45 seconds until fragrant.

Deglaze and simmer

Increase heat to medium-high, add the white wine to deglaze the pan, scraping any fond from the bottom. Let the wine reduce by about half (2–3 minutes). Add the chopped tomatoes, reserved tomato juices, tomato paste, and stock. Stir to combine.

Simmer and season

Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes until the tomatoes have broken down and flavors have concentrated. Stir occasionally. Taste and add sugar if the tomatoes are too acidic. Season with 1 tsp salt and 1/4 tsp black pepper, adjusting later.

Blend to a smooth consistency

Remove the pot from the heat. Use an immersion blender and blitz the tomato mixture until smooth. Alternatively, carefully transfer the mixture in batches to a blender and puree until silky. For an extra-refined Tomatini, push the purée through a fine-mesh sieve into a clean saucepan, pressing with the back of a ladle to extract as much liquid and flavor as possible.

Finish cooking

Return the sieved purée to gentle heat. Stir in the remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, chopped tarragon and chives. Simmer very gently for 3–5 minutes to meld the herbs into the sauce, stirring frequently so it doesn't stick. Adjust seasoning to taste.

Mount with butter and cream

Off the heat, whisk in the butter, one small piece at a time, until fully incorporated and the sauce is glossy. If using, whisk in the double cream to add richness and silkiness. Stir in the lemon zest to brighten the flavor.

Rest and serve

Let the Tomatini rest for 5 minutes to allow flavors to marry. Taste once more and correct seasoning. Serve warm in shallow bowls or as a base for seafood or poultry, garnish with microgreens or small basil leaves and a drizzle of olive oil. Accompany with crusty bread or croutons for dipping.