Poached tomato petals

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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The key here is to use ripe tomatoes, but not so ripe that they turn to mash when poached. Underripe tomatoes will taste awful and have a floury texture, so it might be best to avoid making this in winter from hot-house fruit.


  • 200 g caster sugar
  • vanilla bean, split lengthways
  • 1 thumb of ginger, peeled and thinly sliced
  • 250 ml verjus (or use 80 ml rice vinegar, 50 ml lemon juice and extra water)
  • red chilli, sliced (more or less, to taste - but it’s a brilliant addition)
  • ¼ tsp fresh thyme leaves
  • 5 ripe tomatoes


Bring everything except the tomatoes to the boil in a wide pan with 120 ml water and boil for 4 minutes. While it’s cooking cut each tomato into quarters, then cut out the seeds and the membranes with a knife, reserving them. Add the petals (quarters) to the boiling syrup, gently stirring as you do so, turn the heat off and then leave them to go cold. Peel their skins off using your fingers (reserve the skin), place the petals into a container and strain over just enough syrup to cover them. Keep in the fridge for up to 4 days.