– [Amiel] Hi everyone, I'm Amiel Stanek.
Editor at large at Bon Appetit.
And this, is Almost Every Way to Cook a Tomato.
Who doesn't love a good tomato?
There is so many delicious and different
types to choose from.
You've got sweet little Sungolds, meaty Romas,
All different shapes and sizes and colors
of Heirloom tomatoes.
But today, we're gonna be taking a closer look
at the good old fashioned Beefsteak tomato.
It's got a great balance of flesh to juice,
it's a super tomato-ey tomato.
It's really versatile, and hey, stop.
It's really, hey, stop seriously.
Quit it, oww.
How do you like that?
Okay, so, we've got a lot of tomatoes
and we're gonna try to cook them
in every way that we can possibly think of.
Stop doing that!
Well, you don't need to do anything to a tomato
in order to eat it.
So, we're just gonna take it as it is.
You know, a tomato is a fruit after all.
So I'm just gonna eat it like an apple.
Mmm, a little bit sweet, little bit tart.
You got a lot of textural contrast.
The skin, the flesh, the seeds, the juice.
There's a lot going on.
If this was a peak summer tomato,
I'd be perfectly happy eating it this way.
Sliced and salted tomato.
A little salt goes a long way.
We're gonna slice this with a serated knife,
which is often easier.
We're gonna place our slices on a rack,
hit both sides with a little salt,
and let it sit for 15 minutes or so
to get some of the water out before we dig in.
So, while it's been sitting, you can see
that some liquid has kind of collected on the surface.
And that's just the liquid from the tomato being drawn out.
It looks almost redder.
Mmm, so simple and delicious.
This to me, is the platonic ideal of a raw tomato.
The salt both intensifies and concentrates the flavor.
So it tastes extra tomato-ey.
Sometimes, simple is best.
Okay, we're gonna cut out the core real quick.
Cut it in half, and pat it dry
so it'll take a sear more easily.
Little bit of oil in this hot pan.
Put our tomatoes in, cut side down.
And that, my friends, is a seared tomato.
Mmm, this smells really good.
We've got some good caramelization
of the tomatoes natural sugars.
Mmm, a nice concentrated, complex
flavor around those cut sides.
But the rest is just raw tomato.
We'd probably get more bang for our buck
if we had sliced this tomato instead of halving it
to create more surface area.
It's promising though.
We're gonna cut this into five slices.
Lay them out on paper towels and hit them with salt.
Then let them sit for about 15 minutes
to draw out some moisture.
Okay, now we're gonna dredge them in flour,
egg, and then break crumbs.
Place them carefully into this hot oil.
Give them a flip when they're browned.
Hit them with a bit of salt, and
These are beautiful, nice and crispy all around.
And you can still see a smidge of the tomato in there.
Cutting in, you can see the inside
looks soft and pretty cooked.
Mmm, that's great.
The tomato is a bit watery,
but the fat and the crunch really compliment
the flavor and texture of the fruit.
Typically this is done with unripe green tomatoes.
But this would make a great appetizer during tomato season.
I'm gonna take this paring knife,
and just make a little x mark.
Some salt, then carefully lower our tomato in.
Let it sit for about a minute.
Then pull it out and transfer it to a bowl of ice water.
Then I'm going to use this knife to slide the skin off.
So it was really easy to just slip the skin off.
This exterior layer is a little bit mealy.
But otherwise, this tomato is totally raw inside.
Which is the idea.
Mmm, yep, it's pretty much a raw tomato without the skin.
It's not adding all that much
to the tomato eating experience.
But if you wanted to use tomatoes
in a recipe without the skin,
it's a really easy way to get there.
Now we're gonna put a blanched tomato to good use.
We're gonna cut our tomato into pieces.
Remove the tough core, and then carefully cut out
the inner membrane with the seeds and juices.
Get those into a bowl and add some soy sauce, sesame oil
and let that marinade for about 15 minutes.
Okay, the pieces are very delicate
now that they've been marinading.
We've got some warm sushi rice
that I'm gonna form into a little nugget.
And then carefully lay a piece of this
tuna-looking tomato on top and compress it slightly.
Eh, I'm no Jiro.
So, I guess this is sushi, and so far
as it's on top of rice and it kinda looks like fish.
The rice is still warm and the tomato is cool.
So there's some interesting contrast going on.
It smells great.
Mmm, I mean, this is tasty.
The flavor profile is great.
The soy sauce really backs up the fruits natural umami.
But sushi it is not.
We've got another blanched and peeled tomato.
And we're gonna quarter it, cut the core out,
and then remove the seedy parts and membrane
which will water things down.
And then dice it up nice.
We're gonna toss it with a bit of salt and olive oil.
Put this fancy ring mold on a plate,
and pack this mixture in there to give it some shape.
Pull up the mold, and tomato tartare.
This is more of a visual gimmick than anything else.
Diced tomato made to look like beef or tuna tartare.
The whole thing kinda falls apart.
It doesn't adhere the way that
a protein-based tartare would.
Mmm, I mean, it tastes good with the salt and the olive oil
but this is basically just a bruschetta topping.
Where's the bread?
Raw tomato sauce.
So this is the simplest possible raw tomato sauce.
We're gonna grate it into a bowl,
which is cool because the skin just kind of
stays behind in my hand.
A little bit of oil, a pinch of salt,
stir that together, and we're done.
The texture is loose and pulpy and uneven.
And while we don't have any skin in there,
we've still got some seeds.
Mmm, that's really yummy.
Just pure clean tomato flavor,
with an appealingly rough texture.
I don't think I'd want this with pasta necessarily.
But it would be great with a bit of garlic and parsley
as a sauce for fish or something like that.
Tomato passata sauce.
This is probably the simplest Italian tomato sauce there is.
Some wouldn't even call it a sauce.
We're gonna cook these for just a few minutes,
until they're broken down and kind of soupy.
And now we're gonna transfer our just-cooked tomatoes
to a food mill, which is gonna break down the tomatoes
and keep any pieces of skin and seeds
out of the finished product.
And we're done.
So there's no seeds, no skin in there.
Just totally smooth and homogenous.
It's definitely a little bit loose,
since it didn't cook down long enough to get any water out.
Mmm, definitely sweeter than our raw sauce,
because the seeds tend to lend a bit of bitterness.
It's not bad, but this would make a better base
for another sauce than a sauce on it's own.
Cooked tomato sauce.
Similar, but different.
We've got our passada, but now we're
gonna get it back into this saucepan
and let it cook down for the next 45 minutes or so
to try to concentrate it's flavor.
Definitely looks concentrated.
Get this into a bowl, and we've got
some tasty looking tomato sauce.
Obviously, this doesn't have any of the aeromatics
that you would typically associate
with a proper tomato sauce.
It's darker and noticeably thicker, not nearly as watery.
Mmm wow, that tastes so different.
Darker, deeper, way more concentrated and savory.
This is definitely what I want
as the base for my spaghetti sauce.
Let's take it one step further, shall we?
We have our 45 minute cooked tomato sauce
and we're gonna put it on this sheet pan
and let it cook down in the oven for another four hours.
Whoa, that looks like tomato paste alright.
This is noticeably darker and thicker
than your store bought tomato paste would be.
It's almost gelatinous.
And it's darkened a lot around the edges.
Mmm, oh my gosh this is actually so so delicious.
Ya know, store bought tomato paste
often has kind of a tinny metallic kind of raw flavor.
But this tastes incredible.
Huge umami flavor.
We've got our cooked-down sauce,
we're gonna spread it out evenly on this parchment.
Then we're gonna get the rack in there
and let it go at 135 degrees for about 10 hours.
This looks wild.
I mean ancient scroll made from dinosaur flesh or something.
It's tough and leathery.
It definitely feels like a dried-out Fruit Roll-up.
The flavor is so concentrated,
that it actually really does taste fruity.
Sweet, acidic, I bet you could convince somebody
that this was raspberry or something like that.
Let's take our dehydrator situation once step further.
We're gonna slice our tomatoes,
put them on this dehydrator rack,
and let it go at 140 degrees for about 12 hours.
Okay, these are good and dry by now.
We've got our spice grinder, and we're gonna break
our dried tomato slices into pieces and buzz 'em up.
Voila, tomato powder.
This has such a gorgeous, dark, ruddy, rusty sort of color.
And it just kind of sticks to your hands like Dorito dust.
Mm, whoa wild.
It's really sweet, really fruity, ton of acid up front.
This would be great as part of a dry rub
or a popcorn seasoning or something like that.
Ya know, it's a beautiful day,
let's take this party outside.
We got a tomato, we got a smoker.
We're gonna open this up,
get our tomato in there, close it.
Alright, let's get our smokey boy outta there.
It looks good.
This is kinda freaky looking,
the skin is starting to peel off.
And the whole thing does feel pretty soft.
I mean it was in there at a low temperature
for a really long period of time.
Insides totally cooked, still pretty juicy.
Mmm, fair amount of smoke flavor on that outside,
which is really nice with the tomatoes natural savoriness.
We got our tomatoes, we got our Searzall
which is just a modified blow torch.
We're gonna do our thing.
Whelp, yeah that looks done I guess.
We got a lot of color on those cut sides, but
yeah, it's pretty much totally raw inside.
Yeah, not particularly special.
The browning doesn't have the same
appealing smokey quality that our charred tomatoes did.
I'm gonna pass on this one.
This right here, is the most powerful laser
that we were able to find on the internet.
Alright let's let a rip.
Whoa, um, somethings happening alright.
Maybe let's try a different spot?
Let's see what we can do here.
Alright, ya know, I'm tired of holding this thing
let's call it.
So yeah, we got a smiley little laser tomato here.
Got one eye here, and then other eye is slightly
smaller here, and then this sick grin here.
You know, I'm gonna call him Thomas.
Thomas is not really cooked.
But look at that face.
Ahh, no no no.
Yeah, it's a raw tomato.
Not sure what else to say.
It's still really juicy.
Sorry little guy.
I'm not sure all this fresh air is good for me.
Okay let's go back to the kitchen.
We got our tomatoes, we got our juicer.
And we're gonna turn this bad boy on and let a rip.
This is cool, you've got this kind of foamy part
and the bottom seems to be a lot thinner and more watery.
Mmm it's pretty tasty.
Ya know, it's much smoother and lighter in body
than a pureed tomato.
Now we're gonna make a kind of fancied up tomato juice.
We're gonna quarter our tomatoes,
get them into this blender with a pinch of salt,
buzz 'em up, and then pour the puree into
a fine mesh strainer lined with cheese cloth.
We're gonna pop this in the fridge and let it sit overnight.
Alright, now that our solids have separated from our liquid
we're gonna pour this out, and that's our tomato water.
It's got a beautiful pinky orange color.
And it's almost completely transparent.
There are a few flecks of tomato solids in there
that got past the cheese cloth.
The tomato flavor here is mild but really sweet.
The texture is really fascinating.
If we can make tomato water, why not tomato soda?
We've got our tomato water,
we're gonna plug it in to this carbonator
and push this button a few times to make it fizz up.
Am I doing this right?
Uh, tomato soda?
The operating instructions say not to put anything
other than water in the machine, so
maybe that had something to do with it overflowing.
It's nice and clear looking, but not super fizzy.
Mm, it's light, it's fruity.
It's more mineral water fizzy than seltzer fizzy.
It's interesting, but a pretty disorienting thing to drink.
Ya know, now that we're good and hydrated,
let's get a little sunshine.
Ah, the great outdoors.
We're gonna take these three tomatoes
and put them right in here on the coals to char.
And then we're gonna nestle this foil-wrapped one
right in here.
And we're just gonna take these off as they're ready.
Foil wrapped tomato.
Didn't get much color but it's definitely really soft.
Nothing too exciting.
I mean, it's cooked through, but there wasn't
anywhere for the liquid to go,
so it just kinda steamed in there.
Not sure why I would cook a tomato this way,
but it does work I guess.
So the skin is burnt and just kind of peeling away.
And it's definitely fully fully cooked.
That's actually really delicious.
I was worried that the skin would taste too bitter,
but there's a lot of nice smoke flavor, a lot of complexity.
Ya know, I wanna take this one step further.
Let's go back to the fire.
Campfire tomato sauce.
Okay, we're gonna put a pot right on the fire here.
And then squeeze a couple of our charred tomatoes in there.
We're gonna add a little oil and salt,
and let that cook down a bit to create a sauce.
Should be good, let's give this a try.
We've got some little bits of that
charred skin that didn't break down.
Maybe not ideal.
It's nice and chunky though, really thick.
The flavor is really delicious.
We cooked off some of that water
and it's really concentrated.
With tons of umami.
Throw some pasta in there and you have a
pretty incredible alfresco dinner.
Tomato on a stick.
Well, if we're gonna cook over this fire anymore
we're gonna need some more wood,
so I may as well just use this easel,
because let's face it I'm never gonna be a real artist.
And I'm never gonna do anything.
Make a name for myself.
Just like my mother always said.
Who likes painting anyways?
People just love to YouTube, ya know?
They're just gonna go online and watch these videos
and no one's ever gonna wanna see my paintings
or anything I've ever done.
This roaring fire brought to you
by my deflated sense of self.
So, we've got a tomato on a stick.
And we're gonna spit roast it over
this fire of broken dreams.
And we're gonna see if it amounts to anything.
Pretty sure there's some chemicals in that wood that are
It's on fire.
And there she goes, we all saw that coming, didn't we?
No surprises here.
Let's see if I can salvage even a shred of my dignity.
Sense of self-worth.
This, like many things in life, is a real disappointment.
It's ugly and messy and dark.
I guess I'm gonna have to eat it.
Mm, tastes like ashes.
Both literally and figuratively.
Ya know, I think it's time we went back inside.
Tomato ice pop.
Alright, let's lighten things up a little bit, shall we?
So, we're gonna put our tomatoes into this blender
with a bit of sugar,
which will keep the pops from getting too icy,
and buzz it all up.
Now, I'm gonna put these into the freezer for the night.
And now that they're fully frozen,
we're gonna get this into some warm water so it releases.
And there's our tomato ice pop.
It's interesting, it looks like the tomato water
and the solids kind of separated a bit.
It certainly smells like tomato.
Ya know, it's not as sweet as you'd expect.
And it's a bit icy.
I should have added more sugar.
It's intriguing, but it would be better
if it was like Bloody Mary flavored or something like that.
On it's own, it's a little bit of a letdown.
Alright, let's blend our prepped tomatoes,
along with a bit of sugar and salt.
Then strain it.
And pour it into this loaf pan.
We're gonna put this into the freezer for about an hour.
Now that it's mostly frozen, we're gonna use a fork
to rough it up a bit and then get it back into the freezer
for another couple of hours.
Okay, now it's totally frozen.
We're gonna rough it up even more,
and get that granita into a bowl.
This looks really pretty.
The texture is kind of like a shaved ice.
Mmm, the mouth feels really cool.
And it's icy and refreshing
and it kind of just dissolves on your tongue.
It really plays up the sweetness of that tomato.
I don't know how much of this I'd wanna eat,
but it would make a great palette cleanser
in the middle of a long summer meal.
Tomato ice cream.
We've got an ice cream maker.
We've got a creme en glaze,
which is just a simple french custard
made with cream, sugar, a little salt, and some egg yolks.
We're gonna pour that into the machine,
and we're gonna come back when it's almost frozen.
Okay, now that the ice cream is almost there,
we're gonna pour some tomato pasada in
and let it finish freezing.
Then we're gonna get this into a loaf pan
and freeze it until it's totally solid.
Alright, let's make ourselves a little sundae, shall we?
Cherry tomato on top.
The texture is a little bit icy.
And that's just because there's so much water
in that tomato pasada we added.
It's not super super smooth.
The tomato flavor is pretty muted actually.
I think it would have worked way better with tomato paste.
But, I do think that the sweet floral qualities
are coming through.
It's interesting, but I think I'd rather have
the granita at the end of the day.
We've got a halved tomato and we're gonna pop
this into a 300 degree oven for about an hour.
And we got a baked tomato.
So, because it was at such a low temperature,
we didn't get a ton of color.
But it has shrunken a bit.
And it's not super super cooked inside.
It's still a little firm.
The flavor is definitely concentrated somewhat.
But I think it could have gone for a few more hours.
And for sure want some salt and fat.
Not that much going on here, but this method has potential.
Now we have a halved tomato with a bit of salt and oil
and we're gonna put it into a
400 degree oven for about 45 minutes.
And out he comes.
This definitely cooked down pretty significantly.
It's changed color a lot.
And there's good charring,
even though it's still pretty juicy.
That's really really nice.
The flavor is much denser.
And that char adds plenty of complexity that
balances the sweetness and acidity.
This a great oven method.
One more time, for good measure.
Halved, salted, oiled.
And we're gonna pop it into the broiler.
The heat was really intense and direct.
And the oil produced a lot of smoke.
You can kind of see that the skin is sloughing off here
and it still feels very firm.
The inside is mostly raw.
Yeah, there's a bit of an acrid kind of
smokey flavor going on.
The inside is mealy and pretty raw.
This would probably be better
with a smaller less dense tomato.
But, didn't work right here.
For my last oven trick, we've got some tomatoes
we've halved and submerged in olive oil.
And we're gonna put them into a 300 degree oven
for about 45 minutes.
These are definitely firmer than I thought they'd be
after that much time in the oven.
This would probably work better with a smaller tomato.
Really glossy with that olive oil.
It's really pretty.
It's super tasty.
Really rich and that texture is almost silky.
This is a winner for sure.
Ya know, I think I'm finally ready to go outside again.
We got our tomatoes.
We got a hot grill.
We're gonna put a whole tomato over here.
And then a tomato that we've halved, salted and oiled here.
And then some chunks of tomato
we've threaded onto skewers, here.
We're just going to pull these off as they're ready.
Whole grilled tomato.
So the skin has split a little bit,
and we have some grill marks.
But it still feels really firm.
I think it's too thick to cook properly this way.
Yeah, I mean it's warm throughout
but it's not really cooked through.
Yeah, not a lot going on here.
This is basically just a warmed up tomato.
Grilled half tomato.
This definitely looks more cooked,
and we've got some appealing charring here.
But it also stuck a bit.
So I think the most flavorful bits may have got left behind.
A little bit of that caramelized flavor we like.
Sweetness, complexity, all that.
But just not that much of it.
It's not bad, but not that distinctive either.
These pieces feel pretty universally soft.
They've got some color around the edges
but we also lost a few pieces on the grill
because the chunks got so soft.
Ya know, this actually tastes better than the other two.
We increased the surface area,
which made them cook more fully and quickly.
It's a little bit clumsy, but
not bad at all.
Let's go back to the kitchen.
There are a lot of different ways to make gazpacho,
but my favorite is one that's thin, drinkable,
and emulsified with a lot of olive oil.
Pinch of salt, add some cherry vinegar for acid.
And once it's going, we're gonna stream in that olive oil
and process it until it's smooth and matte looking.
The way that the olive oil emulsified in there
changed the color a lot.
It's almost orangey.
Mmm yumm I love this.
It's got nice body from the oil, it's acidic,
it's very refreshing.
Blender cooked tomato.
Now, we're gonna use the heat of this
high-powered blenders motor to cook our tomatoes.
These have been blanched and peeled,
and we're gonna prep them.
Get them into our blender.
And let that run for about 10 whole minutes.
Blender cooked tomatoes.
This is pretty hot after being in the blender for that long.
The motor generates so much heat.
It's definitely aerated, it's kinda foamy.
I mean, it tastes like slightly cooked tomato.
If we had some garlic, maybe a little cream or butter.
We could have a proper soup.
Not bad, but more of a starting point.
We got our tomato, we got our microwave.
We're just gonna stab this a few times
to let some steam out when it cooks.
And pop it in there for about four minutes.
Hm okay, let's put it in for another round.
And, a microwave tomato.
It burst a little bit and some of
the liquid leeched out here.
I mean it seems pretty unevenly cooked.
Some really soft parts, and some still quite firm.
I mean, it's just a hot tomato.
Not sure why I would do this, but I'm not offended by it.
We've cut our tomato in half,
we're just gonna spray our iron with a bit of Pam.
Just sitting in my hotel room, needing to cook a tomato
with whatever I've got.
Well, I guess this is done?
Definitely got some uneven-ness in terms of the coloration.
But we did get some browning right around here.
Yeah, it's still pretty raw.
I mean, I'm liking the flavor that the browning offered,
but this is just a mostly uncooked tomato.
Sous vide tomato.
We have an already blanched tomato.
We're going to season it.
Suck all the air out of this bag.
And then this immersion circulator is gonna cook it
at a consistent 140ish degrees for about 45 minutes.
And she's done.
So the tomato seems fully cooked throughout.
But also really firm.
The flesh was kind of compressed and is a lot denser.
And a lot of the liquid has just kind of leeched out here.
This is really cool.
The flesh is really meaty, and the flavor is denser
and more concentrated than I would have expected.
This has a lot of potential.
I'd love to see how it would taste if we added
a marinade or spice mix or something like that to it.
Slow cooker tomato.
We're gonna get this lid off, put our tomato right in here
and then add about a cup of water just to get it going.
Turn this bad boy on.
And we're gonna let it go for about four hours.
Yup, that's cooked alright.
The whole thing feels really soft,
and it definitely darkened somewhat.
It's still very juicy.
I mean, it's very tender.
But it just kinda tastes cooked.
It would make way more sense to use a slow cooker
to cook down a pasada or something like that.
With a whole tomato it's just kinda silly.
We've got three tomatoes that we already blanched.
And we're gonna core these, get them into our jar.
Add a bit of salt and lemon juice.
Close it up, and get it into this
pot of hot water so it'll seal.
Alright, it's been 45 minutes.
These tomatoes are definitely canned.
Alright, let's get it open.
Yeah, we're really just looking at whole tomatoes
floating in their own liquid.
They've fallen apart somewhat.
They're mostly intact.
You know, that's actually way
more flavorful than I'd expect.
Way better than grocery store canned tomatoes.
None of that tin can flavor.
I'd love to use this as a base for a pasta dish or a braise.
Well, you can brulee a grapefruit, why not a tomato?
We're gonna sprinkle our tomato halves with some sugar.
Then use our culinary torch to blast them.
That's gettin' crispy.
Well, looks bruleed to me.
We managed a pretty handsome crust here.
And it really smells like caramel.
The tomato underneath is almost totally raw.
Let's cut a little piece.
It's obviously super sweet.
There's also a strong savory note from where
the tomato juices caramelized along with the sugar.
It's not bad exactly,
but definitely an unexpected flavor situation.
Not sure if I like it or not.
This dish is traditionally made with apples.
But why not tomatoes?
Smear butter in this cast-iron pan.
Pour a layer of sugar over.
Arrange our prepped tomatoes.
We're gonna turn the heat on and let the sugar
and tomato juices cook down to a caramel.
Now, we layer some defrosted puff pastry over top.
Tuck it in, make a few slits.
And pop that into a 450 degree oven for about 24 minutes.
Alright, all we have to do is put this plate on top
and try to flip it out in one fluid motion.
Hey, not too shabby.
This kinda smells like a dessert pizza.
This is really special and different.
It definitely plays up the sweeter side of the tomatoes.
And this buttery pastry really rounds things out.
It's super cool.
Okay, let's put our prepped tomato slices into this jar.
We're gonna add some salt and sugar to this
hot vinegar and water mixture, and stir to dissolve.
We're gonna pour that over.
Close it up.
Then we're gonna fridge this until it's cold and pickle-y.
Let's pop that lid off.
Mmm, smells nice and vinegar-y.
The sugar and the vinegar really back up
the natural sweetness and acidity of the fruit.
So it tastes really tomato-ey.
I couldn't eat a whole plate of these.
But they'd be great with cheese,
or to chase a shot of cold vodka.
Now that we've pickled a tomato,
we're gonna try to ferment one.
We're gonna core it, dice it,
mix it with some salt, and then put it in a bag and seal it.
We're gonna let this sit for a few days at room temperature
while the friendly microbes
and bacteria in there do their thing.
Wow okay, so we can tell that these are fermented
because the bag is puffed up.
Which tells us that the little guys in there
have been converting sugar to acid and CO2.
We're gonna cut it open.
Whoa, that smells wild!
That smell is crazy.
It's really yeasty and funky, which I find very appealing.
But others might find gross.
The tomato pieces have broken down somewhat.
Almost as if they've been cooked.
Let's give this a taste.
Wow, wow, wow, wow.
Almost fizzy, with a kind of sour malty beer-like flavor.
Big umami energy.
It almost tastes fruitier than it did before.
This has a ton of potential.
I'd love to see what this would be like in a tomato sauce.
Alright, we got some tomato juice here.
And we're gonna whisk in some sodium alginate,
which is gonna thicken it.
We're gonna let this chill for a few hours.
Now, it's really thick and jiggly, almost like ketchup.
We got some warm water here, and we're gonna mix
this calcium chloride in until it dissolves.
Then we take the syringe, slurp up some tomato business,
and start adding a drop at a time to the water bath.
Kinda looking more like tadpoles than beads of caviar.
But, I guess that's something.
So, here we have our tomato quote caviar unquote.
I mean, it only barely looks like caviar.
But the beads are definitely firm.
And it formed a bit of a skin.
Yeah, I mean, it honestly just tastes like tomato juice.
But has a kind of sponge-y texture.
This is more of a gimmicky molecular
gastronomy thing than anything else.
I'll pass on this one, thanks.
A little 1950's dinner party throwback for ya.
We're gonna bring some tomato juice up to a simmer
to reduce it slightly.
Meanwhile, we've got some cold water here,
and we're gonna whisk this gelatin in
until it's fully dissolved.
Then we're gonna spray this bundt pan with Pam
so our aspic doesn't stick.
Then stir our gelatin mixture into the hot tomato juice
and pour that into our bundt pan.
This is gonna need to sit in the fridge for a while to set.
Okay, so you can see that our aspic firmed up nicely.
Now comes the tricky part.
We're gonna set it into this bowl of warm water,
so that hopefully releases from the pan.
Put a plate over top and,
boom, tomato aspic.
This looks nuts.
It's so bouncy and freaky looking.
Can you believe that people used to actually serve this?
You know, it actually tastes pretty good.
The texture is weird as all hell.
But if I really leaned into it, I would love this
with a plop of cottage cheese right there in the middle.
This is definitely, a way to cook a tomato.
Alright, today we prepared tomatoes
just about every way we could think of.
What did we learn?
Well, for one, tomatoes have
a wide range of complex flavors.
And different methods play to their different strengths.
We also learned that tomatoes contain a lot of water.
And some of our favorite ways of cooking them
were all about concentrating them as much as possible.
Have a method that you didn't see here today?
Leave it in the comments.