The tomato

Hugo Konter | 5/24/23

Hugo Konter, chef at Aliveta, takes us on a journey to Provence with his tomato and caper-anchovy-lemon confit condiment, served with black olives and a wild herb tomato water.

Serves 6

Preparation time: 1 h 20

Cooking time: 3 h 30

Anchovy crumble

90 g wheat flour
35 g anchovies
35 g butter

Condiment

50 g anchovies
40 g capers
40 g black olives
20 g lemon confit
3 cl olive oil
Roasted fennel seeds
Pepper

Water and tomato paste

1 kg tomatoes
White balsamic vinegar
Olive oil
Garlic
1 sprig wormwood cola
1 sprig tansy
Other herbs as desired (basil, herbes de Provence)
Sugar
salt and pepper

Candied tomatoes

3 tomatoes, 200/250 g each (Dark Galaxy, bull's heart or heirloom varieties)
Olive oil
Salt and pepper

Dressing

Nepita (aromatic Corsican herb)
Marjoram
Bronze fennel

Chef's tip:

"To combat waste, you can dry tomato skins at 85°C (th. 2-3) and blend them into a powder. "

1 - Prepare the crumble: mix all the ingredients together until you obtain a sandy texture. Crumble larger or smaller pieces onto a baking sheet. Bake at 145°C (th. 4-5) for 45 min.

2 - Prepare the condiment: finely chop all the ingredients, then add the oil and fennel seeds. Mix and season with pepper. Add lemon juice if desired.

3 - To make the water: melt the tomatoes, then blend with a little mineral water. Place in a saucepan and cook over low heat (gentle boiling) for around 15 min. Skim while cooking. Strain into a chinois étamine in which you've placed a tea towel. Squeeze the cloth to extract the water.

4 - Prepare the tomato paste: remove the pulp remaining in the tea towel to a saucepan. Allow to dry over low heat, stirring regularly. Allow to cool, then add vinegar, olive oil, chopped garlic and herbs. Season to taste. Set aside in a cool place.

5 - Pour the tomato water into a saucepan and reduce by about 1/3 over low heat (gentle boiling). Add the tansy and cola wormwood sprigs. Leave to infuse for about 10 minutes. Season with salt, pepper and a pinch of sugar. Remove and chill.

6 - Prepare the confit tomatoes: cut the tomatoes in 2, season with olive oil, salt and pepper. Bake at 85°C (th. 2-3) until candied (approx. 2 h-2 h 30).

7 - To serve: on a plate, spread the condiment over the tomato confit, then sprinkle with the crumble. Add the nepita, marjoram and bronze fennel shoots. Drizzle with tomato water and olive oil. Spread tomato paste on country-style bread toast.

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