Tomato Recipe

Prepare tomatoes

Thinly slice the tomatoes using a sharp knife or mandoline to about 1/16–1/8 inch (1.5–3 mm) thickness. Pat slices dry on paper towels to remove excess moisture; this helps them crisp.

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, semolina, salt, black pepper, dried oregano, and grated Parmesan. In a separate small bowl, lightly beat the cold egg with the cold sparkling water. Pour the wet into the dry and whisk just until combined — batter should be thin and coating, similar to a tempura batter. If too thick, add up to 1–2 tablespoons more sparkling water.

Heat oil

Pour neutral oil into a wide heavy skillet or deep fryer to a depth of about 1/2–3/4 inch (enough to shallow-fry and allow slices to float). Heat to 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float.

Fry tomato slices

Working in small batches (3–4 slices at a time so oil temperature stays steady), dip each tomato slice into the batter to coat both sides, letting excess drip off. Gently lay slices into hot oil and fry 1–2 minutes per side until golden and crisp. Use tongs or a slotted spoon to flip once. Avoid overcrowding.

Drain and season

Transfer fried tomato chips to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with a pinch of flaky sea salt. Repeat with remaining slices, keeping cooked chips warm in a low oven (200°F / 95°C) if desired.

Make the glaze

While frying the chips, whisk together tomato paste, extra-virgin olive oil, red wine vinegar, honey, garlic powder, smoked paprika, and lemon zest in a small bowl until smooth. Taste and adjust balance — add a little more honey for sweetness or more vinegar for tang. Stir in chopped basil.

Apply glaze

Lightly brush or spoon the tomato glaze onto the warm fried tomato chips immediately after draining. Use a light hand so the glaze adds tang and color without making chips soggy. Allow glazed chips to rest on the wire rack 1–2 minutes so glaze sets.

Arrange glazed tomato chips on a serving platter. Sprinkle with additional grated Parmesan and microgreens or extra basil if using. Serve immediately while crisp. These are best eaten within 10–15 minutes of frying for optimal crunch.