FERMENTED TOMATO JELLY
- 10 large tomatoes on the vine, with leaves
- 2 tablespoons sea salt
- 2 gelatin sheets
SALAD
- 1/4 nectarine
- 6 cherry tomatoes
- 4 ounces fresh mozzarella
- 1 tablespoon Extra Virgin Olive OIl
- 4 nasturtium leaves
- 1/4 cup Mizuna
- salt
- 1/4 fresh pepper
Serves 2
METHOD
- To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put the tomatoes, their leaves, and the sea salt into a ziplock bag, seal and shake to incorporate, and let sit for 3 to 5 days at room temperature to ferment. You will know when it is ready when the bag has puffed up.
- Strain the mixture through a filter overnight to allow the juice to come out. The next morning, throw away the puree and transfer the juice to a bowl.
- Fill a small bowl with cold water, dip the gelatin sheets into the water, and soak for 5 minutes.
- Pour 10 percent of the tomato juice into a pot and bring to a boil over medium heat. Turn off the heat. Turn off the heat. Add the gelatin sheets and mix. Add the rest of the tomato juice and mix well. Refrigerate for 2 hours.
- To make the salad, slice the nectarine and cut up the cherry tomatoes and mozzarella into large bite-size pieces and combine them in a medium serving bowl. Add 2 tablespoons of the fermented tomato jelly and the olive oil to the bowl, and toss until evenly coated. Blowtorch mozzarella (optional).
- Garnish and season the salad with nasturtium, mizuna, salt and pepper. Serve.
