Name: La tomate aux douze saveurs d’Alain Passard (Alain Passard’s twelve-flavoured tomatoes)
Yield: For 4
Cuisine: French
Ingredients: 1 tablespoon shelled walnuts; Pinch of cinnamon; 1 tablespoon sultanas; 100 g fresh pineapple, peeled, cored and roughly copped; 2-3 tablespoons sugar; 2 apples, peeled, cored and chopped; 2 pears, peeled, cored and roughly chopped; 1 tablespoon shelled pistachios; Zest and juice of 1 orange; 1 vanilla pod; 4 small tomatoes; 1 tablespoon blanched shelled almonds; 3 cloves; 1 cm piece of fresh ginger, peeled; 1 tablespoon chopped fresh mint; Zest of 1 lemon

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Passard’s most famous dish, tomate confite aux douze saveurs was created in 1986 and helped him win his first Michelin star. He varied the theme over the years, moving from the slowly caramelised tomate confite to this chunkier stuffed version.

Ingredients

4 small tomatoes
1 tablespoon shelled walnuts
1 tablespoon shelle

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Slice off the tops of the tomatoes, retaining their stalks. Bring a small pan of water to the boil then remove from the heat and plunge the bottom part of the tomatoes in for 1 minute. Remove their skin then remove the pips, juice and