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Sweet Brined Tomatoes with Chilli + Basil
Sweet Brined Tomatoes with Chilli + Basil
Hero Veg | P.67
Makes 4 servings
Ingredients
750 g heritage tomatoes
500 g ice cubes
80 g salt
80 g caster sugar
6 sprigs basil
2 star anise
3 red chillies
30 g mixed micro herbs
2 tbsp extra virgin olive oil
Method
Bring a large saucepan of water to a boil. Slice a small, shallow cross into the bottom of each tomato. Fill a large mixing bowl with water and add the ice cubes. Blanch the tomatoes for 30-45 seconds, until the skin begins to peel away. Transfer to the ice water to cool then peel off the skin.
Pour 2 litres of water into a large mixing bowl or pot. Add the salt, sugar, 4 sprigs of basil, star anise and 2 of the chillies, sliced in half crosswise. Stir for 5 minutes to dissolve the salt and sugar then add the tomatoes. Cover and leave in the fridge for 48 hours.
Drain the tomatoes and divide them between 4 plates. De-seed and evenly slice the remaining chilli. Dress the plates with micro herbs, the remaining basil and the chilli. Drizzle over the olive oil and serve.
Sweet Brined Tomatoes with Chilli + Basil
Sweet Brined Tomatoes with Chilli + Basil
Hero Veg | P.67
Makes 4 servings
Ingredients
750 g heritage tomatoes
500 g ice cubes
80 g salt
80 g caster sugar
6 sprigs basil
2 star anise
3 red chillies
30 g mixed micro herbs
2 tbsp extra virgin olive oil
Method
Bring a large saucepan of water to a boil. Slice a small, shallow cross into the bottom of each tomato. Fill a large mixing bowl with water and add the ice cubes. Blanch the tomatoes for 30-45 seconds, until the skin begins to peel away. Transfer to the ice water to cool then peel off the skin.
Pour 2 litres of water into a large mixing bowl or pot. Add the salt, sugar, 4 sprigs of basil, star anise and 2 of the chillies, sliced in half crosswise. Stir for 5 minutes to dissolve the salt and sugar then add the tomatoes. Cover and leave in the fridge for 48 hours.
Drain the tomatoes and divide them between 4 plates. De-seed and evenly slice the remaining chilli. Dress the plates with micro herbs, the remaining basil and the chilli. Drizzle over the olive oil and serve.
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