Tomatoes, Acerola and Herbs - Chef Recipe by Manu Buffara

Ingredients

100 g cherry tomato
100 g gold nugget tomato
100 g black cherry tomato
100 g sweetheart tomato
100 g peacevine cherry tomato
100 g yellow pear tomato
100 g green cherry tomato
100 g sweet grape tomato
Fleur du sel
Thai basil leaves
Lemon thyme leaves
Mint leaves
Parsley leaves

Acerola sauce:

Step one:

500 g acerola cherries
10 g sweet and aromatic pepper
250mL tucupi
20mL vegetarian oyster sauce
15 g dried plum
30 g date
600 g mineral water

Step two:

150 g brioche
80 g milk
2 garlic cloves
130 g golden sun tomatoes
Liquid from sauce
Olive oil

Method

Acerola sauce:

Step one:

Put all the ingredients in a pan and bring to boil for 30 minutes in a medium temperature. Strain well and let it cool.

Step two:

In a blender, put all the ingredients, less the bread. Mix well, around 10 minutes. Then, add the bread until it thickens and pour olive oil in a thread until emulsify and get a homogenous mixture. Let it cool.

To serve:

Cut the tomatoes in a half. In a bottom plate, put the acerola sauce - around 150mL - and place the tomatoes on top. Season the tomatoes with a basic vinaigrette. Put the herbs and finalise with fleur du sel.

Credits: Manu Buffara

Photo Credits: Manu Buffara