Food, Photography and Lifestyle Blog

Roma Tomato Terrine with Bocconcini


There is no doubt that I absolutely LOVE Tomatoes! Nothing is better then this Summer Fruit, that is Acidic, Sweet, Colorful and so versatile to use in the kitchen. One of the nicest dishes to make is also the simplest, as you can see above, a simple wedge of a variety of Tomatoes, Fresh Cracked Black Pepper, Maldon Sea Salt, Balsamic Vinegar and some extraordinary Liguria Olive Oil, for a side by side tasting. I used here from bottom to top: Roma, Yellow, Pineapple, Beef, Green Tiger, Red and Green Oxheart, Kumato and Coeur de Boeuf, in between you can see some red and yellow Tom Berries.

 

Heirloom Tomato Tasting

Heirloom Tomato Tasting

 

Best of Season Heirloom Tomato Tasting

Simply Sprinkled with Sea Salt, Pepper, 1st pressing Olive Oil and Balsamic

 

According to Wikipedia, China is now the largest producer of Tomatoes:

“Production trends”

125 million tons of tomatoes were produced in the world in 2005. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For processing tomatoes, California accounts for 90% of US production and 35% of world production.”

 

 

Roma Tomato Terrine

Roma Tomato Terrine

 

 

Roma Tomato Terrine with Bocconcini

 

200      Gram            Roma Plum Tomatoes

20        Gram            Fresh Thyme

20        Gram            Fresh Sliced Garlic

25        Gram            Extra Virgin Olive Oil

5          Gram             Maldon Sea Salt

2          Gram             White Pepper

 

4          Pieces            Bocconcini Mozarella Cheese

10        Gram            Mesclun Leaves

1          Piece            Cherry Tomato

15        Gram            Aged Balsamic

10        Gram             Extra Virgin Olive Oil

1          Piece             Brick Pastry

5          Gram            Chopped Pistachio

 

Method:

Lay the Tomato’s on a baking Tray and brush with Olive Oil, season with Salt, Pepper and top with the Thyme and Garlic Slices. Place in a oven about 10 minutes only, as you do not wish to cook the Tomato, but merely melt them.

 

Remove and while the Tomato is still a bit warm, lay them in a rectangle mold until full. Add a cover to the mold and weigh it down with something heavy. Refrigerate.

 

Cut the Head of the Cherry Tomato and remove seeds, decorate with the Mesclun leaves and Micro Greens.

Brick pastry, brush with Egg, and sprinkle with fine chopped Pistachio Nuts. Bake in an oven on grease proof paper until crisp. Set aside.

 

To assemble: Place mould with Tomato on plate and push from above while lifting the mould, leaving only the Tomato Terrine on the plate. Behind the Terrine place the Cherry Tomato with Lettuce Leaves, and in front of the Terrine place the 4 Bocconcini Mozarella’s. Decorate with the Brick Pastry and sprinkle with Balsamic Vinegar and Extra Virgin Olive Oil.

 

 

Table setting with Tomato Terrine and Tasters Plate

Table setting with Tomato Terrine and Tasters Plate

 

 

 

Cultural impact

(Source: Wikipedia)

The town of Buñol, Spain, annually celebrates La Tomatina, a festival centered on an enormous tomato fight. Tomatoes are also a popular “non-lethal” throwing weapon in mass protests; and there was a common tradition of throwing rotten tomatoes at bad performers on a stage during the 19th century; today it is usually referenced as a mere metaphor (see Rotten Tomatoes). Embracing it for this protest connotation, the Dutch Socialist party adopted the tomato as their logo.

Known for its tomato growth and production, the Mexican state of Sinaloa takes the tomato as its symbol.

 

 

Coeur de Boeuf used for Insalata Caprese

Coeur de Boeuf used for Insalata Caprese

 

 

A lot of Tomatoes Varieties are hard to get in Hong Kong, the only few places that I know who carry regularly a reasonable selection are Great, 360 and Citysuper Supermarkets, but if you want some real nice produce you can always contact Chefs Garden, in Ohio and mail order a box to yourself!

 

Variety of Inca Tomato from Peru

Variety of Inca Tomato from Peru

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2 responses

  1. I agree that tomatoes are the best! Love the shape of the inca tomato! Good shot too!

    March 15, 2009 at 7:56 am

  2. cosmopolitanblog

    Thanks Simone! you enjoyed your poultry classes?

    March 15, 2009 at 8:12 am

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