Equipment
Ingredients
Roasted tomato base
- 910 g yellow tomatoes, whole
- 4 saffron, threads
- 15 ml orange zest, grated
- 15 ml lemon zest, grated
- 60 ml orange juice
- 2½ ml cider vinegar
- 6 garlic, peeled
- 10 ml tabasco sauce
- 2 g salt, to taste
- 1 g black pepper, to taste
Finishing and serving
- 120 g yogurt cheese
- 30 g parsley, minced
- 30 g mint leaves, minced
- 30 g basil, minced
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Place the whole yellow tomatoes on a baking sheet and roast for 15 minutes until the skins blister and split.
Remove tomatoes from the oven, let them cool slightly, then peel off the skins, remove the cores, and discard the seeds.
Place the prepared tomatoes in a nonstick skillet with saffron, orange zest, lemon zest, orange juice, vinegar, garlic, Tabasco, salt, and pepper.
Simmer the mixture over medium-low heat for 20 minutes, stirring occasionally, until it reduces into a dense paste.
Transfer the tomato paste to a bowl and gently fold in the yogurt cheese, minced parsley, mint, and basil.
Adjust the seasoning with additional salt and pepper if needed. Serve at room temperature or chilled.
Chef's Notes
- For the best texture, ensure the yogurt cheese is well-drained before folding it into the tomatoes.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Serve chilled or at room temperature.
