Recipes

Method

For the marinated tomatoes:

Skin the tomatoes and roast them in the oven for 1 h at 110 ºC.

Leave them to marinate in soy sauce for 12 hours, cool and cut into quarters.

For the dried-tomato ice cream:

Blend the tomatoes and stabiliser in a food mixer.

Gradually add the oil.

Adjust the acidity and add salt and pepper.

Pass through a chinois.

Leave in the fridge for 12 hours.

Process in the ice-cream maker.

For the tomato vinaigrette:

Mix the tomato juice with the vinegar and, with the help of a whisk, gradually add the oil, stirring constantly.

Neatly arrange all the salad ingredients on the plate, with five cocktail-sized fuet sausages per person.