For the tomato caviar:
- 2 cups canola oil
- ½ tomato juice, strained
- 1 teaspoon garlic puree
- 2 drops Meyer Lemon juice
- 1 tsp agar agar
In a glass container, I like to use a vase, add the canola oil. Place in the freezer for 20 minutes. Oil must be ice cold.
In a small saucepan, bring the tomato juice, garlic puree, lemon juice and agar to the boil. Boil for 3 minutes, until agar is dissolved. Remove from the heat.
Prepare a container holding clean cold water. Prepare a plate lined with paper towel.
Remove the oil from freezer.
Using a syringe or dropper, carefully drip the tomato mixture into the cold oil.
Using a slotted spoon, carefully remove the tomato caviar from the oil. Drop into the clean water to rinse off.
Then onto the paper towel to dry.