Poached tomato petals

Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

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


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