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“It’s phantasmagorical, a profusion of colours, an astonishing palette. Purple, yellow and green peppers, deep-violet aubergines, basil, discreet courgettes and countless white haricot beans… and the queen of this giddy garden dance? The tomato. My kitchen garden is full of organic varieties: green-and-gold striped Green Zebra, deep yellow Ananas, ridged, deep-red Beefsteak, Marmande, Roma, Violette… I like transforming soft matter into solid, and vice versa, like the recipe for tomato water.”<\/p>\n
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INGREDIENTS : 3 kilos well-ripened tomatoes [\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default”]<\/p>\n PREPARATION : Cut the tomatoes into quarters length-wise, and using the knife, take out the seeds and pulp, keeping only the flesh.<\/p>\n Bring the tomato flesh to a boil with the saffron, paprika, star anise and fennel.<\/p>\n Strain the pur\u00e9e through several layers of cheesecloth to recuperate the fragrant, golden tomato water.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Summer : tomato water”It’s phantasmagorical, a profusion of colours, an astonishing palette. Purple, yellow and green peppers, deep-violet aubergines, basil, discreet courgettes and countless white haricot beans… and the queen of this giddy garden dance? The tomato. My kitchen garden is full of organic varieties: green-and-gold striped Green Zebra, deep yellow Ananas, ridged, deep-red Beefsteak, […]<\/p>\n","protected":false},"author":3,"featured_media":2839,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[101],"tags":[],"class_list":["post-8148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receipts"],"acf":[],"yoast_head":"\n
<\/strong>Serves 4:<\/p>\n
10 saffron stigmas
1 g paprika
2 star anise
30 ml Pastis
200 g fennel finely chopped<\/p>\n
<\/strong>Skin the tomatoes as follows: using a sharp paring knife, cut a cone around the stem end to remove the core of slightly hard flesh. Cut a small cross on the opposite end, then plunge the tomatoes into a pot of boiling water for 12 seconds. Transfer them to a bowl of ice water for 15 seconds. The skin will slip off by itself.<\/p>\n