Saturday, November 12, 2011

Marinated tomatoes

One of the more interesting appetizers I've creating is marinating tomatoes. The idea first came from Thomas Keller's book - Under Pressure where they made tomatoes sweeter by infusing a sugar solution into cherry tomatoes. I tried but didn't like it and so do my first version - edible bloody Mary. A cherry tomato infused with the vodka, tabasco,lemon juice, Lea Perkins. Fabulous but some didn't like the vodka. So I tried infusing a vinegarette. Worked perfectly but then discovered that the concentration of the solution was extremely important in controlling bursting effect of the liquid when tomato was teen. Too high concentration and the tomato goes soggy. Too low concentration, no bursting effect.

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