GOLF KITCHEN RECIPE: TOMATO SALAD. TOMATO SORBET, FRIED GREEN TOMATO AND CAMPARI TOMATO FILLED WITH TOMATO CHERRY GAZPACHO Recipe by Jamie Simpson, Executive Chef Liaison at The Chef’s Garden at the Culinary Vegetable Institute, Huron, Ohio

 

TOMATO SALAD. TOMATO SORBET, FRIED GREEN TOMATO AND CAMPARI TOMATO FILLED WITH TOMATO CHERRY GAZPACHO

Recipe by Jamie Simpson, Executive Chef Liaison at The Chef’s Garden at the Culinary Vegetable Institute, Huron, Ohio

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com

*Advanced recipe requiring special equipment.

Chef Note: This salad is something that speaks to the season. When we have green tomatoes, we use them. Overripe tomatoes, the same. There are no rules to what particular tomatoes you use, just make sure that you select a wide range of varieties to present a contrast of flavors, textures, sweetness, and acidity. Our season at The Chef’s Garden extends deep into fall. – Jamie Simpson, Executive Chef

Serves 6

Ingredients

Tomato Sorbet
300 g / 10.5 oz. Tomato Juice
65 g / 2.3 oz. Trimoline
45 g / 1.6 oz. Simple Syrup
2.05 g / 0.07 oz. Gel Creme® (cold)

Fried Green Tomatoes
1 Green Tomato (shaved as thin as a potato chip)
10 g / 0.35 oz. Potato Starch
40 g / 1.4 oz. White Vinegar
200 g / 7 oz. Water
2 g / 0.07 oz. Salt
Resting Rack (for drying)
Oil (for frying)

Chef Note: These are not traditional fried green tomatoes. The addition of potato starch injected into the cell walls of the tomato allow them to fry and crisp like a potato chip. They’re wonderfully addictive.

Campari Tomato Filled Tomato Cherry Gazpacho
1 Large Tomato
1 cup Cherries (pitted and juiced)
170g / 6 oz. Sweet Cherry Juice
170g / 6 oz. Tomato Juice
56g / 2 oz. White Balsamic Vinegar
1 tsp. Salt

Garnish
Assortment of sliced tomatoes
Your choice of herbs and oils

Preparation

Tomato Sorbet

Combine all ingredients then season with salt.

Churn according to your ice cream manufacturers specifications.

Ideal measure for sorbet is 28º Brix.

Chef’s Note: Consider investing in a refractometer. The various sweetness’s of ingredients change. The ideal degree of Brix for sorbet is 28-30º.

Fried Green Tomatoes

With an immersion blender or table top blender, combine all ingredients except the shaved tomato and process until smooth.

Compress the shaved tomato into a vacuum bag with the starched brine and allow to sit for 10-15 minutes.

Remove the shaved tomato from the bag then drain off any excess liquid and let dry on parchment until it’s dry to the touch. This can also happen in a dehydrator, in a low 100-degree oven, or on the counter overnight.

When it’s dry, fry at 320º F until golden brown and very crispy to the touch.

Remove the fried shaved tomato and place it onto a resting rack or paper towels. Season with salt immediately upon removal then allow to cool.

Campari Tomato Filled Tomato Cherry Gazpacho

Bring all the ingredients to a boil on the stove.

Remove the Gazpacho base from the stove and allow to cool.

Allow to drip through a coffee filter. Set aside.

Core out the 6 Campari Tomatoes with a melon baller, then replace the core of the tomatoes with the cherry and tomato gazpacho.

Store in a refrigerator until served.

Assembly

Arrange an assortment of sliced tomatoes, herbs, and oils in a circular pattern at the center of the plate.

Place the Tomato Sorbet, Fried Green Tomatoes and Campari Tomato Filled Tomato Cherry Gazpacho in different areas of the ring.

All ingredients aside from the sorbet and gazpacho should be served at room temperature.

Wine Match

Beaujolais Nouveau

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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