Quote:
Originally Posted by Sparklehorse
Maybe you will post the recipe? I am intrigued.
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This recipe is time-consuming, but well worth the effort, and the flavor is intense and incredible, assuming you've got some good, in-season tomatoes. Even out of season, it's pretty damn good. This is a recipe I needed to tweak from a Jean Christophe Novelli recipe, based on some trial and error.
6 lbs beef or heirloom tomatoes
4 whole star anise
1 whole vanilla bean
sea salt & cracked black pepper to season
dash sugar (optional)
2 sprigs fresh thyme
1-2 Bay leaves
INFUSION
Fresh garlic cloves, smashed
1 oz bunch fresh basil, barely chopped so there are big pieces of, or small whole, leaves
Up to 1/2 cup extra virgin olive oil
Place a heavy cast pan to heat up (6 qt saute pan, or saucier, or small stock pot). Wash the tomatoes, core them, and halve roughly, on the horizontal. (Taste test a fresh tomato for sweetness. If sweet, omit sugar from recipe, if not, include it.) Place into the hot pan and season with salt, pepper and dash sugar. Add the anise, vanilla, the bay leaves and thyme. Allow the tomatoes to start to cook then press them gently with a stiff spatula, or a potato masher if you have one to help them to release their juice. Once enough liquid is present, reduce heat to just simmering and continue for at least an hour, and possible more than 2 hours for correct reduction, until a thickened paste. You don't want to simmer at too high a heat so don't try to rush it. This slow reduction of the tomatoes will produce a deep color and intense concentrated flavor without any bitterness. After the reduction, toss in the garlic and basil, and mix into the warm paste and finish with up to half a cup of olive oil to finish the infusion. Simmer and stir 5-10 mins so basil is wilted and flavors of herbs are dispersed.
* The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. You can also add the garlic cloves peeled and whole, depending on preference. Additional seasoning such as cumin, fennel seeds, or cayenne can be added, to taste, but is up to your own preference.
* No need to skin the tomatoes prior to cooking, the skin breaks up, or shrivels, fairly well.
It should go without saying, but try to remove thyme stems, star anise (has hard, wood-like texture), and bay leaves before serving. Serve over favorite pasta or gnocchi.
If you've never reduced a massive amount of halved tomatoes into a sauce simmered over hours, the reduction is amazing to watch, and taste.
