Tomato Leche de Tigre
Juan Carlos Landazuri, Executive Chef of Bedford Golf and Tennis Club in Bedford, N.Y.
Ingredients
- lime juice - 1 qt.
- white onion - 1 ea., medium
- celery - 1 stalk
- habanero - 1/2 ea.
- Hondashi powder (umami) - 22 gms.
- salt - 34 gms.
- ginger - 12 gms., chopped
- ice - 150 gms.
- garlic - 4 cloves
- cilantro stems - 2 ea.
- black pepper - 12 gms.
- heirloom tomato - 1 ea., large, aprox. 200 gms.
- Ingredients for the Tomato Aioli:
- tomatoes - 2 ea., large, cut in half lengthwise
- garlic - 6 cloves
- extra virgin olive oil - 1-2 tsps.
- thyme - 4-6 sprigs
- salt - to taste
- pepper - to taste
- smoked paprika - 1.5 tsps.
- Aji amarillo paste - 2 tsps.
- tomato paste - 1 tsp.
- Ingredients for the Tomato Oil:
- cherry tomatoes - 1.5 cup (good and ripe)
- garlic - 5 cloves
- Aleppo pepper - 1 tsp.
- salt - to taste
- pepper - to taste
- extra virgin olive oil - 2 tsps.
Instructions
- Place all the ingredients in a metal bowl and refrigerate for approximately 20 minutes.
- Add the lime juice, then blend. Strain the mix through a fine chinois.
- In an ice bath, save the mix for the aioli.
Procedure for the Tomato Aioli:
- Preheat the oven to 350°F. On half-sheet pan, place tomatoes with all the ingredients previously mixed and cook for 30 minutes
until the tomatoes are soft. Let cool. - In a food processor, blend the tomatoes.
- Add 1 tsp. of the mixed pulp from the ceviche for extra flavor. Slowly add 1/2 cup of grape seed oil and re-season.
Procedure for the Tomato Oil:
- Preheat your oven at 225°F.
- Toss the tomatoes and garlic with salt and pepper and extra virgin olive oil.
- Place onto a sheet and roast for 2 hours or until soft and just starting to turn golden around the edges.
- Place the roasted tomatoes and garlic into a blender add 1 cup of grapeseed oil and puree until smooth.
- Refrigerate overnight to allow the tomato to infuse the oil. Strain through cheesecloth and keep in the refrigerator until use.
