Cherry Tomato Spheres

Recipe Overview

Cherry Tomato Spheres are a refined modern garnish made by cooking cherry tomatoes slowly, extracting their essence, binding the tomato liquid with calcium gluconate, and forming delicate spheres in a sodium alginate bath.

Ingredients

• 1.5 kg cherry tomatoes
• 8 g calcium gluconate
• 1500 g water
• 9.5 g sodium alginate
• 250 ml extra virgin olive oil
• Sea salt, to taste
• White ground pepper, to taste

Preparation

1. Wash and clean the cherry tomatoes. Cut them in half.
2. Place the tomatoes in a saucepan with sea salt, white pepper, and a small drizzle of extra virgin olive oil.
3. Cook slowly over very low heat for about 2 hours, until the tomatoes release their natural juices.
4. Blend the tomatoes until smooth.
5. Strain through a fine mesh sieve to remove skins and seeds.
6. Return the tomato liquid to low heat and simmer for 10 to 15 minutes.
7. Whisk in the calcium gluconate until fully dissolved.
8. Remove from heat and chill the tomato mixture to about 40°F.
9. Pour the chilled tomato mixture into a large squeeze bottle.
10. In a bowl, blend the water with sodium alginate for 2 minutes.
11. Let the alginate bath rest in the refrigerator until it reaches about 37°F.
12. Squeeze small drops of tomato mixture into the alginate bath to form spheres.
13. Let the spheres sit for a couple of minutes.
14. Remove the spheres with a perforated spoon and rinse them in cold water.
15. Transfer the rinsed spheres into a container with extra virgin olive oil.
16. Store refrigerated. Before service, bring to room temperature and use as a garnish or appetizer element.

Nutrition (per garnish portion, estimate)

Calories	35 kcal
Protein	1 g
Carbohydrates	3 g
Fat	2.5 g
Fiber	1 g
Cholesterol	0 mg
Sodium	80 mg