Tomates de nuestro Huerto en Sopa, Helado, Encurtido, Picante Y Seco

-Sopa tomate valenciano…(macerar 24h)                                     -Tomates secos y aceite tomate(1h-60º)

10Kg tomate  pera maduro rojo                                                              1kg tomates secos

150 gramos pimiento rojo                                                                       1´1 litros aove manzanilla

150 gramos pimiento verde                                                                            

100 gramos pepino                                                                                                                                                                     

500 gramos H2o                                                                                   

200 gramos de sal + 120 azucar                                                          

300 gramos aove                                                                                  

180 gramos vinagre chardonnay                                                           

4 gramos gelespesa/litro                                                                      

-Tomate asado picante………                                                    -Tartaleta tomate…(14´-165º)

1kg tomate rosa de altea asado                                                    225 gramos harina+2 gramos sal

10 gramos jengibre                                                                       125gramos mantequilla

50 gramos gochujang                                                                   10 gramos harina almendra

Punto de sal                                                                                   10 gramos avellana molida

10 gramos gelcrem/kilo                                                                 1 huevo M

                                                                                                     85 gramos azúcar lustre(100azucar+7maizena)

-Tomates marinados…(90º-1h)                                                -Tomate deshidratado……..(90º-1h)

40 tomates cherry escaldados                                                       Tomates marinados

7 gramos sal

2´8 gramos azúcar

1 gramo tomillo hebras                                                                   

1 gramo romero hebras                                                                  

500 gramos aceite suave                                                                 

Salmuera tomate verde……(50º-2h)..roner                           -Mas………………

1 litro agua                                                                                       Cherry amarillo fresco

3 dientes ajo machacados                                                               Cherry rojo fresco

2 pimientos verdes troceados                                                         Cherry naranja fresco

500 gramos vinagre manzana                                                         Tomate cor de bou

2 guindillas secas

3 gramos pimienta negra bolas

18 gramos romero

8 gramos tomillo

40 gramos sal

12 gramos azúcar

Tomate verde raff

-Espuma merengue tomate……(55º)                              - Subiremos las claras y el azúcar a 55º 

500 gramos clara                                                                 iremos montando poco a poco y añadiremos el resto

150 gramos azúcar                                                               de ingredientes, Pondremos en sifon con 2 cargas.

1.3 gramos xantana

6 gramos sal

60 gramos tomate polvo