360º TOMATO CARPACCIO FROM PIP TO SKIN BY CHEWCHOOSE

Lea Sednaoui is the founder of ChewChoose, a foodie platform dedicated to the healing power of food, presenting recipes based on the Blood Type Diet®. ChewChoose embraces the seasons and hosts a Dining Club in London, a boutique catering + a home delivery service.

Below, Lea is taking over and is giving us a tomato carpaccio recipe, from pip to skin! Full-on sustainable cooking, no waste!

In my 360º recipe series, I explore the flavour and texture of a single ingredient, and break it down into a dish from pip to skin or root to leaf.

As summer draws in, tomatoes are blushing and blooming and aren’t we excited!?
This is a 360º tomato recipe: A tomato carpaccio with tomato salt and garnished with a cracker made with the tomato pips.

360º TOMATO BREAKDOWN
The carpaccio: Simply peeled tomatoes, water and seeds reserved, thinly sliced.
The tomato salt: It is made with the skins, oven dried and blended with salt.
The pip cracker: The tomato seeds are rinsed and mixed with a little chia seeds, then baked in the oven.
The dressing: The reserved tomato water is mixed with a little olive oil.

RECIPE FOR 2
Ingredients

-6 Sicilian Tiger tomatoes, or 3 ripe San marzano, or good quality tomatoes of your choice
-1 tbsp fine sea salt or Himalayan salt
-1 tsp chia seeds
-1 to 2 tbsp olive oil
-Basil or lemon balm, to garnish

Method

To peel the tomatoes:

  1. Bring a medium sized pot of water filled with water to a rolling boil.
  2. With a sharp knife, lightly criss cross the tops and bottoms of the tomatoes.
  3. Plunge the tomatoes in boiling water for 30 seconds and reserve.
  4. Carefully peel the tomatoes, reserve the skins.

To make the tomato salt:

  1. Preheat oven at 170º.
  2. Place the tomato peels on a baking tray lined with a baking sheet (or silicone mat).
  3. Bake the skins for 5 minutes or until the skins are deep red, dried out and crunchy and allow to cool.
  4. In a food processor, pulse together the tomato skins and salt until a fine salt is created.

To make the cracker:

  1. Preheat the oven at 170º.
  2. Have a clean plate ready (this is not your final plate).
  3. On a chopping board with a sharp knife, thinly slice the tomatoes and reserve on the plate keeping the order of the slices. As you slice, the tomato water and seeds will get out, reserve them as you can, and delicately remove any seeds from the slices with a spoon.
  4. Place a small sieve over a bowl, and transfer the seeds into the sieve with the liquid from the board. With a spoon, press down the seeds into the sieve to extract all remaining water into the bowl.
  5. In a clean ramekin or small bowl, mix the tomato seeds with the chia seeds, mix well.
    Spoon the seed mixture onto a baking tray lined with a baking sheet (or silicone mat), and pat it down carefully into a flat cracker shape.
  6. Bake for about 2-3 minutes, the cracker will be soft, shape it with a round cookie cutter and bake for a further 2-3 minutes or until crispy. When cooked through, reserve and cool.

Assemble the tomato carpaccio:

  1. On a clean plate, place a large round cookie cutter in the center if available, or build the carpaccio slowly and evenly by slightly overlapping the tomato slices into a circle.
  2. Sprinkle a little tomato salt over the tomatoes.
  3. Place some basil leaves throughout the tomato carpaccio, and the seed cracker in the center.
  4. With a teaspoon, drizzle some of the tomato water and olive oil over the carpaccio to season.

Enjoy and send us the pictures of your dishes!