Tomato salad with roasted tomato essence


  • 6 plum tomatoes
  • 500 ml of water
  • 50 gr of virgin olive oil
  • 1 salad tomato
  • Herbs and sprouts
  • 2 Basque chilli peppers
  • 10 g of sherry vinegar
  • 5 g of sriracha
  • Salt
  • Pepper


To prepare this tomato salad recipe, we start by grilling the tomatoes until they are slightly roasted, either on the grill or in the oven.

Once the tomatoes are roasted, we put them in the bag along with the water and cook in the sous-vide cooker SmartVide at 75 ºC for 6 hours to extract the flavour of the tomato.

Once the 6 hours have passed, we strain and save the juice on the one hand and the tomatoes on the other. We mix the juice with the vinegar and a pinch of salt. On the other hand, we can drain the tomatoes as much as possible and emulsify them with olive oil, salt, and sriracha.

To put on the plates, we place the tomatoes, dots of the tomato cream, and the chillies. To finish, we pour the juice of the roasted tomato over the mixture.

In this recipe the vacuum helps us extract all the flavour of the tomato and obtain a consommé, clear and translucent, by not boiling the liquid.

Notes from the chef