Tomato Temptations

Discover the most exciting recipes cooked in the Tomato Conference by the Dutch master chef Angélique Schmeinck!

Tomato juice as clear and white as champagne
Camone, Foose and Kumato served Angélique to prepare a Clear Tomato Juice, as white as wine or champagne. Each of them had a distinctive flavour. According to Massimo Enzo, Marketing director Vegetables (EAME) at Syngenta, the unique taste of Camone, with high acid and sugar levels, comes from the variety and also from the growing conditions: dry climate and the water salinity. Read the full recipe

Cocktail tomatoes caramelised in blood orange syrup with salad of green asparagus roquette and Taggiasche olives
A cocktail variety was served combined with blood orange syrup through a caramelization technique. “Tomatoes do have friends, and orange is one of them”, emphasized the master chef; “orange is an accent for tomato, it is a nice combination”. The recipe was a mix of sweet and sour, salty and bitter flavours. Read the full recipe

Ovendried Oskar tomatoes with fresh thyme, filled with avocado mousse, anchovies vinaigrette and lamb fillet
Oskar is the San Marzano type used by the master chef to prepare a dried tomato starter. Very sweet and with a very low acid content, Oskar was chosen to prepare a “contrast dish”, a Umami dish. Tomatoes are rich in Umami flavour, the 5th basic taste. This flavoury, meat like taste was first identified in Japan 100 years ago and it is attributed to the sodium salt of glutamic acid. Oskar tomato dried slices were slowly dried in the oven, and served with thin slices of lamb, olive oil and anchovies vinaigrette. Read the full recipe

Roast hot tomato salad (full recipe)

Roast tomato salad with warm honey (full recipe)