How Marco Ambrosino revolutionizes tomato salad: from pop to gourmet dish | Chef Recipes | Reporter

Ingredients

• 100 g datterini tomatoes
• 100 g yellow tomatoes
• 100 g San Marzano tomatoes
• 4 auburn tomatoes
• 1 L water
• 40 g sugar
• 60 g of salt
• Salt, bay leaf, mint, basil, garlic to taste
• 1 kg cherry tomatoes
• 20 g salt
• Nutmeg to taste
• 10 g seaweed
• 2 lemons
• 2 oranges
• 2 limes
• 20 g black truffle juice
• Salt and pasteurized egg yolk to taste
• 500 g peeled almonds
• 3 cloves of garlic
• 1 lemon
• Salt and pepper to taste