Green Tomatoes with Kohlrabi and Gooseberries
Main Dishes • European
Description
This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Kohlrabi 5 oz
- Citrus Zest Mix 5 oz
- Mild Chili Spice 5 oz
- Ocean salt 0 oz
- Mixed tomatoes of different colors 5 lbs
- Kombu Seaweed 0 oz
- Water 0 qt
- Sugar 0 oz
- Gooseberry 0 oz
- Passata Tomato Sauce to taste
- Shiso Leaves to taste
- Lemon Balm 0 fl oz
Step-by-Step Guide
Step 1
Slice the kohlrabi thinly and lightly salt it.
Step 2
Prepare the kosho-lemon. Mix the lemon zest with the chili, salt. Blend until smooth. Store in a sterilized jar for 10 days.
Step 3
Prepare the dried green tomatoes. Mix kombu, 1 liter of water, and 50 grams of sugar.
Step 4
Slice 2 kg of tomatoes and pour the marinade over them. Leave for 12 hours.
Step 5
Remove and dry at a temperature of 140°F for about 12 hours.
Step 6
Prepare the green tomato paste. Mix 80 ml of water, a teaspoon of kosho-lemon, 40 ml of citrus oil, and the tomatoes. Blend until smooth.
Step 7
Blend 200 g of green tomatoes, 30 ml of water, and the gooseberries, then place in the freezer for 2 minutes.
Step 8
Wrap the tomato paste in the kohlrabi slices and arrange them on the bottom of a plate.
Step 9
Drizzle with the water from the tomatoes and gooseberries, then add lemon oil on top.
Step 10
Dot the edges of the plate with tomato paste and place shiso leaves on them. You can sprinkle with dried lime powder.
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