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Sub-acid
Color tomato stuffed with red cabbage and tamarind
6 pieces
To do the day before
Ingredients
6 firm orange “heirloom” tomatoes
150 g red cabbage
5 cl of wine vinegar
1 tablespoon of concentrated tamarind paste (Asian stores) 3 tablespoons of olive oil
2 tablespoons of white balsamic vinegar 1 clove of garlic
1 small piece of ginger (5 cm)
1 zest
salt pepper
Process
1. Make a large pot of water that you will boil, and a container of water with ice cubes. Take a skimmer, and immerse the tomatoes for 1 minute in boiling water then in the ice water bath. Leave to rest for 5 minutes.
2.Peel the tomatoes without hurting them and keep the skins in a safe place.
3.Drain the tomatoes on a paper towel.
4.Dry the skins in a dehydrator or in an oven at 70-80 ° for 1 hour.
5.Heat the vinegar in the microwave or in a saucepan until it boils.
6.With a mandolin or a sharp knife, very finely chop the red cabbage, and pour the vinegar over it. Let cool.
7.During this time, gently open and empty the tomatoes, removing the part attached to the stalk using a peeler or a scoop spoon. Empty the tomato, trying to make the hole as narrow as possible, and let it drain upright (hole below) on a kitchen towel or paper towel.
8. Prepare the seasoning: dilute the tamarind with the oil, white balsamic vinegar, salt and pepper, add the grated ginger and garlic, lime zest. Drain the red cabbage by pressing it strongly, season with half of your preparation.
9. Make 6 squares of cling film. In the hollow of a bowl, place a piece of film and then a tomato with a hole on top.