Do you have what it takes to make these poached tomatoes as pretty as they look in the photo?
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Purée all ingredients in a blender. Once all are puréed, strain through chinois and place in a pastry bag. Keep in refrigerator until ready to use.
To peel the tomatoes, you must first put a pot of water to boil.
Fill a medium bowl with ice cubes and water.
Cut an X in the bottom of each tomato with a knife.
Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off (10-20 seconds).
Remove from boiling water immediately and put in ice water to stop cooking process.
The skin should peel off easily. Remove from ice water and pat dry.
Hollow the tomato and season each with extra virgin olive oil and a pinch of sugar and sea salt. Fill tomato with ajo blanco and let sit in fridge until ready to serve.
Grab six plates of choice.
Set tomato with the hole facing down.
Brush each tomato with extra virgin olive oil and sprinkle sea salt, sugar, and black olive dust.
Place a small bundle of mache lettuce on each plate with shaved idiazabal cheese, maldon salt, extra virgin olive oil, and txakoli vinegar.