Tomaquet
yield
912g
servings
expiration date
2 days
ADDITIONAL PREP RECIPE
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ingredients
- 1 kg vine-ripe tomatoes
- 5g / 4 grams of garlic, grated on a microplane
- 50g / 1/4 cup olive oil
- 6g Kosher salt
sourcing
PROCEDURE
- Grate the tomatoes on a box grater. Discard excess skins.
- Strain through a chinois to remove the water.
- A kilo of whole tomatoes should fill a quart container.
- Microplane the garlic clove into the quart of grated tomatoes.
- Add the olive oil.
- Add the kosher salt.
- Reserve for service.
- Make the tomaquet daily.
CRITICAL CONTROL POINT
VIDEO