Candied Tomatoes On Basil Leaves Recipes

CANDIED TOMATOES ON BASIL LEAVES

Steps:

• Line a baking tray with baking paper; leaving the stalk attached to each tomato, separate the tomatoes from the larger stalk.
• Place the sugar and 1/4 cup (60ml/2 fluid onces) water in a heavy-based pan and stir over a low heat until all the sugar has dissolved; increase the heat to medium and cook without stirring for for 6-8 minutes or until the sugar is a golden caramel colour; remove the pan from the heat.
• Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden; repeat until all 12 tomatoes are covered in caramel.
• To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

TOMATOES AND BASIL

Steps:

• Wash and trim tomatoes, and cut into thick slices.
• Wash basil, and decorate tomatoes with it, as desired. Season with salt and pepper.

CANDIED TOMATOES

Steps:

• In a saucepan big enough to hold tomatoes in one layer, put 2 cups water, sugar, and pinch of salt. Bring to a boil. Add tomatoes and cinnamon sticks. Cook over low heat for 45-50 minutes, turning tomatoes once or twice. Remove tomatoes with a slotted spoon and place in a large bowl. The tomatoes should still retain most of their shape.
• Reduce the liquid over high heat to half its volume, approximately ¾ cup. It will be syrupy and thick.
• Pour the liquid over tomatoes. Let tomatoes cool. You can reheat them, or serve them at room temperature, or slightly chilled. Enjoy!

SUGARED BASIL LEAVES

Steps:

• Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.

TOMATO, BASIL, AND RICOTTA GELATI

Steps:

• For tomato gelato:
• Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
• Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For basil gelato:
• Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
• Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For ricotta gelato:
• Combine ricotta cheese and milk in processor; puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
• Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For garnish:
• Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
• Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
• Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

TOMATOES WITH BASIL SAUCE

Steps:

• Wash the basil, and measure one cup. Place the basil, the ricotta, the feta and the salt and pepper in a food processor, and process to make a sauce.
• Wash, trim and thickly slice the tomatoes, and arrange the slices on three salad plates, topping each slice with basil sauce.