Food, Home & Lifestyle
Tomato: Evolved
Lesson time 25:26 min
Learn how to marinate tomatoes and make tomato water that you can turn into a gel. Then bring all of your new tomato techniques together in an elaborate dish.
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Topics include: Tomato Evolved * Marinated Tomato * Tomato Water * Tomato Gel * Crème Fraîche
Teaches Modern Vegetarian Cooking
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.
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[THEME MUSIC] - What we do in-- outside of San Francisco on my farm, Bleu Belle Farm, we grow a lot of tomato from sweet, 100, bigger heirloom tomatoes. So we have, like, a lot of different variety. And we do this because we want to create a different layering on any dishes that we prepare. We want to showcase and really celebrate different layering and taste of tomatoes, so-- Now, we are going to evolve the tomato. This is the most complex version of the tomato. I showed you how to dehydrate and confit tomatoes in "Tomato, Enhanced" and "Illuminated" chapters. Now, we will add more techniques by creating marinated tomato, tomato water, and gel. We serve this with a seasoned creme fraiche sauce to make an even more elaborate dish to enjoy. [MUSIC PLAYING] All right. This next step, we are going to just slice some tomato, marinate them, and that's going to be-- they want to run right now. They don't want to be cut. So just take a beautiful tomato. So today, we are using three tomato varieties-- early girls, sungold, and heirloom tomatoes-- to make this evolved dish which incorporates what we made in the "Tomato, Enhanced" and "Illuminated" chapters. So you know they're ready, yet they're a little bit firm. You don't want them to be too soft. Make sure that you wash them first. And then you just slice them whatever thickness you want. So first, you want to take it and round it off a bit. So you just look at this. This is beautiful. I think this is thick enough. You can go thicker if you want. Just be gentle with it. And you just want to kind of let them run. And what we going to do here, we're going to size-- I like to put salt, because salt for a second is going to really bring the beautiful flavor of the tomato. So we're going to let it sit for a second. And what's going to happen, you're going to see some water, liquids coming out of the tomato. And this is-- you know this is when you can add your vinegar and your olive oil and your lemon, like this. See, there's a little bit of water. So the salt, you can see, is kind of dissolving into it. And then you just marinate them. What I like to do is a little bit of lemon, pepper, a touch of vinegar to bring more acidity. So you see, a lot of acidity on acidity. Love it. And then just a little bit of any type of beautiful extra virgin olive oil-- okay. And let it sit. I love to marinate my tomato an hour before serving because you get all the flavor and the juice and the layering to it. First of all, when you buy your tomato, never put a tomato in the fridge. Always be room temperature. So let it sit. You can-- obviously, if you have a guest, you can cover it. And just let it sit for, like, an hour before your guests come and before we build this recipe. [MUSIC PLAYING] Okay, so the next step of the recipe, with all the trim that we had and the leftover tomato, I'm going to show you how to do a tomato water. Often, tomato water, you ge...
About the Instructor
With three James Beard awards and a three-Michelin-starred restaurant, Chef Dominique Crenn has transcended traditional vegetarian fare by treating cooking as a kind of poetic expression. Now the celebrated chef invites you to discover inspired vegetarian cooking. Following a full tasting menu of recipes, learn how to elevate your techniques, minimize waste, and turn vegetarian dishes into works of art.
Featured MasterClass Instructor
Dominique Crenn
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.
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