Salad of Petite Summer Tomato with Vine—Ripe Tomato Sorbet from The French Laundry Cookbook by Thoma

Name: Salad of Petite Summer Tomato with Vine—Ripe Tomato Sorbet from The French Laundry Cookbook by Thoma
Ingredients: Pinch of chopped tarragon; 2 tablespoons red wine vinegar; Kosher salt; freshly ground black pepper; Six ½-inch-thick 2-inch-round brioche Croutons; 1 pound tomatoes (about 3 medium tomatoes), peeled, seeded, and chopped into 1-inch pieces; ¼ cup finely grated Parmigiano-Reggiano; 1½ teaspoons minced Italian parsley; Pinch of cayenne; 1½ teaspoons minced rosemary; 1 large egg white; ¾ cup plus 2 tablespoons Simple Syrup; ¼ cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons garlic paste (very finely minced garlic); 1 tablespoon balsamic vinegar; ¼ cup extra virgin olive oil; 1 tablespoon canola oil; 2¼ pounds tomatoes (6 to 7 medium tomatoes), peeled, seeded, and chopped into 1-inch pieces; ⅓ cup finely chopped yellow onion; Basil Oil, in a squeeze bottle; 4 tablespoons (2 ounces) unsalted butter, softened but still cool to the touch; Julienned zest of ½ orange (removed with a zester; 1 teaspoon), brought to a boil in cold water, strained and repeated 2 additional times; 1½ teaspoons Kosher salt; 4 to 5 dozen (depending on size) assorted small cherry tomatoes, such as Sun Gold, Sweet 100s and Green Grape, at room temperature; Extra virgin olive oil

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The most intriguing element of this dish is the tomato sorbet, a great example of reducing and concentrating the flavor of an ingredient so that it becomes more intense than the original. It’s...

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Ingredients

Pinch of chopped tarragon
2 tablespoons red wine vinegar
Kosher salt
freshly ground black pepper
Six ½-inch-thick 2-inch-round brioche Croutons
1 pound tomatoes (about 3 medium tomatoes), peeled, seeded, and chopped into 1-inch pieces
¼ cup finely grated Parmigiano-Reggiano
1½ teaspoons minced Italian parsley
Pinch of cayenne
1½ teaspoons minced rosemary
1 large egg white
¾ cup plus 2 tablespoons Simple Syrup
¼ cup all-purpose flour
2 tablespoons sugar
2 teaspoons garlic paste (very finely minced garlic)
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon canola oil
2¼ pounds tomatoes (6 to 7 medium tomatoes), peeled, seeded, and chopped into 1-inch pieces
⅓ cup finely chopped yellow onion
Basil Oil, in a squeeze bottle
4 tablespoons (2 ounces) unsalted butter, softened but still cool to the touch
Julienned zest of ½ orange (removed with a zester; 1 teaspoon), brought to a boil in cold water, strained and repeated 2 additional times
1½ teaspoons Kosher salt
4 to 5 dozen (depending on size) assorted small cherry tomatoes, such as Sun Gold, Sweet 100s and Green Grape, at room temperature
Extra virgin olive oil