Space Dust, Pixie Dust .
Tomato Dust ?
Truffles and Plants have their own dedicated hunters. I’ve my own merry band of tomato hunters who’ve surpassed themselves this time.
This came from a London restaurant. No disclosure as to where in order to protect the not-so-innocent. ( The silver foil provided as doggy bag was probably meant for the decanted dust but the pot came too.)
I checked out the menu for clues. It was served with fillet of beef, cafe de Paris butter ( one for the butter hunters that ), smoked garlic cream and tomato dust.
As to what it tastes like; after a few fingers were gingerly ( mixing flavours rather than metaphors) poked and licked, the verdict - freeze dried tomato paste.
Perhaps an item on the inflight spaceship menu for Major Tom (ato).
{ 5 comments… read them below or add one }
Sounds rather interesting. A quick search for a recipe didn’t find much apart from this:
http://www.littleyellowhouse.com/abooks/book27.html
“…what about those skins left over from recipes that call for fresh tomatoes, peeled? She has a recipe for “tomato dust”, which entails oven-drying skins, pulverizing them, and using the “dust” as a seasoning in other dishes.”
Ah – ignore that last one… try http://oneblockdiet.sunset.com/2009/08/tomato-tips-from-the-experts.html
Secret ingredient: tomato skins. And you thought they were compost! No, these bits of highly pigmented, flavorful tomato have a higher purpose in your kitchen, it turns out.
Gary’s way with tomato skins: Dry the skins in a low oven (200°) for a few hours. Steep the freshly dried skins in extra-virgin olive oil for two days to make a richly flavorful oil for drizzling onto salads or meats.
Joanne’s way with tomato skins: Dry them in the oven, also at 200,° for 1 1/2 to 2 hours, and then pulverize them into “tomato dust” with a spice grinder (a clean coffee grinder works too, btw). What do you do with it? Joanne says you can add it to tomato soup or pasta sauce for extra flavor, or—I love this—make a practically instant appetizer by sprinkling it onto feta, drizzling with olive oil, adding a few olives, and serving with pita.
Do you remember Potato Puffs? It was a type of crisp I last saw in the late 1980s – I’m sure the tomato flavour were heavily sprinkled with this dust.
Well I never ! Great research, thank you .
Having thought life was far too short to skin a tomato I now of the opinion that you haven’t lived if you haven’t. For very little outlay in skill or time it’s a very rewarding pastime.
I love the fact that tomato skins have a higher purpose…. I’m still searching for mine !
Watch out for the post trialling Gary and Joanne’s winning ways…..!
Hello and thank you for dropping by.
I don’t remember Potato Puffs – and from your description feel mightly miffed I missed them. Although I pretend to have a refined pallette these days ( for which read Kettle Chips) in fact there’s nothing I like more than a bag of Wotsits, Prawn Cocktail Flavour walkers, or mini Cheddars…so tomato dust drenched Potato Puffs would be right up my aisle….