Cook the tomato in all its forms with the black fox !
Servanne Herbreteau
Tomatoes are a summer staple. There are dozens of varieties of all sizes and colours. The outdoor tomato, tastier and more authentic than its greenhouse cousin sold in the shops, is often present in our own gardens. It can also be consumed either raw or cooked in all its forms.
In addition to being delicious, it has significant health benefits:
- It is a real powerhouse of medicinal properties because it plays the role of an antioxidant. It is also rich in vitamin C (supporting iron and calcium absorption). Tomatoes are also excellent for the liver and help reduce high blood pressure as a result of the potassium they contain.
- They are a beauty ally as they activate tanning, improve skin hydration and delay the appearance of wrinkles due to their lycopene concentration. They are also effective against oily skin as a result of their purifying and cleansing properties. Tomato seeds give a fresh and toned complexion as they are extremely rich in vitamin B.
- The tomato is beneficial for the figure because it is low in calories. Composed of 95% water, it promotes the elimination of toxins and contributes to the hydration of the body. Rich in fibre, it calms hunger, and its acidity stimulates digestive secretions.
In this article, Blackfox offers you a full tomato-based menu with various recipe ideas centred around this fruit. You'll find an idea for a drink that can be enjoyed with an apéritif, a starter, a main course and even a tomato dessert to boot!
The Blackfox Gazpacho: A fresh and creamy drink to be consumed without moderation
To serve 4 people, you will need:
1 kg of ripe tomatoes
1 red pepper
2 cloves of garlic
1 small cucumber
1 onion
1 tablespoon of olive oil
Salt and pepper
1- Wash, peel and cut the tomatoes into small pieces (after soaking for only a few seconds in boiling water, the skin comes off very easily).
2- Cut the red pepper in half, remove the seeds, the pith and the stem and cut into small cubes.
3- Clean, remove the seeds and cut the cucumber into small cubes, without peeling it.
4- Peel and finely chop the garlic and onion.
5- Place the diced tomatoes, cucumber and red pepper as well as the onion and chopped garlic into a salad bowl. Add the olive oil, salt and pepper to taste, and mix well so that the vegetables are well coated with oil.
6- Cover the bowl with cling film and place it in the fridge. Marinate the vegetables overnight in the refrigerator.
7- The next day, mix the vegetables in the bowl in a cool place. Blend for several seconds until smooth and uniform throughout.
8- Season with salt and pepper to taste, then store in a cool place until serving.
9- Serve chilled in bowls, soup plates or verrines, accompanied with pieces of toast.
A starter with an Italian accent: an irresistible tomato and burrata (or mozzarella) salad
To serve 4 people, you will need:
1kg of various tomatoes of different colours (cherry, black krim, pineapple, green zebra, and beef heart tomatoes etc.)
2 ring slices of red onion
1 burrata ball
2 sprigs of basil
4 tablespoons of olive oil or pesto
Salt and pepper
1- Wash the tomatoes and cut them into slices.
2- Separate the red onion slices into rings.
3- Remove the leaves from the basil.
4- Arrange the tomato slices on a large plate.
5- Place the burrata or mozzarella in the centre of the tomato salad.
6- Sprinkle the plate with the red onion rings and basil leaves.
7- Pour over olive oil or sprinkle with pesto
8- Add salt and pepper to taste.
The Blackfox dish: a comforting and appetizing rustic tomato and feta pie
To serve 4 people, you will need:
For the pastry:
250g wheat flour (T45 or T55)
125g of butter
3 pinches of salt
1 egg and 1 egg yolk
1 tablespoon of iced water
1 sprig of thyme
For the filling:
3 sprigs of thyme
3 tablespoons of wholegrain mustard
500g of tomatoes (2 different coloured varieties for presentation)
50g of feta cheese
Salt and pepper
1- Start by preparing the rustic dough by pouring the flour onto a work surface or into a bowl.
2- Add the butter, salt and thyme, and mix by hand until the mixture is smooth.
3- Make a well in the centre of the mixture and add the egg and water.
4- Mix and knead by hand and form a 2- to 3-cm-thick ball, then wrap the dough in cling film.
5- Leave to stand for 2 to 3 hours in the refrigerator.
6- Wash the tomatoes and cut them into slices. Then place them in a large dish. Add salt and let them drain for about 15 minutes.
7- Preheat the oven to 180°.
8- Roll out the pastry on a sheet of baking paper and coat the bottom of the pie case with mustard (leave a 4-cm edge to be folded over at the end).
9- Arrange the tomato slices on top of the mustard layer.
10- Fold over the edges of the pastry and sprinkle the pie with thyme.
11- Beat the egg yolk and brush it over the pastry to obtain a beautiful golden colour.
12- Place in a pie dish or directly on the oven rack and bake for 15 minutes at 180°.
13- Take the pie out of the oven and crumble the feta cheese (or cut into small cubes). Then return to the oven for 15 minutes.
14- Add 2 tablespoons of olive oil and a little salt before serving. Can be enjoyed hot or cold.
A refreshing dessert from Blackfox: Tomato and basil sorbet
To serve 4 people, you will need:
This recipe requires an ice cream maker
500 g ripe tomatoes
10 to 15 fresh basil leaves
5 to 10 drops of Tabasco
Salt and pepper, chilli pepper (optional)
A mint leaf for decoration
1- Peel the tomatoes after soaking them for a few seconds in boiling water and then in cold water.
2- Remove the seeds, cut into small pieces and blend with the Tabasco and 50 ml of water.
3- Add the chopped basil and season.
4- Place the mixture in the ice cream maker.
5- Serve chilled in either a bowl or a hollowed-out tomato. Add a mint leaf for decoration.
We hope you enjoyed this selection of summer recipes. In any case, our mouths are already watering at Blackfox. And if tomatoes have inspired you, let your imagination run wild and try other combinations.
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