https://www.copymethat.com/r/3Q5XCJ5eK/tomato-spread/
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2024-05-17 06:19:17
Tomato Spread
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The ultimate tomato sandwich
It is difficult to be precise because the quality of the tomato is paramount, so here is a guideline recipe. Spread it thickly on freshly baked crusty bread.
It is difficult to be precise because the quality of the tomato is paramount, so here is a guideline recipe. Spread it thickly on freshly baked crusty bread.
Ingredients
- vine-ripened tomatoes 250g, cored, scalded and peeled
- tomato ketchup 1 tsp
- red-wine vinegar ½ tbsp
- sugar a pinch
- Tabasco 4 drops
- olive oil 3 tbsp
- leaf gelatine 5cm square piece or 1 heaped tsp of gelatine granules
- Worcestershire sauce optional extra
Steps
- Quarter the tomatoes. Place a sieve over a bowl. Scrape the seeds and pulp into the sieve. Press the seeds against the side of the sieve to extract the juice. You should end up with about 50ml. Add the ketchup, red-wine vinegar, sugar and Tabasco. Whisk in the olive oil. If using leaf gelatine, stir it into the vinaigrette and leave for five minutes then stir vigorously until it dissolves. If using granules, stir them into the vinaigrette. Both should noticeably thicken the vinaigrette immediately.
- Chop the remains of the tomatoes (you should end up with about 145g) very finely or press through a large-holed sieve. Stir the tomato into the gelled vinaigrette. Taste and adjust the seasoning. Cover and leave in the fridge for about 30 minutes. It will keep, covered, in the fridge for several days. Spread over crusty bread. It is delicious, incidentally, spooned over hard-boiled eggs or stirred into hot pasta.