La tomate aux douze saveurs d’Alain Passard

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

Alain Passard’s twelve-flavoured tomatoes

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

Europe
France
Dessert
Mediterranean
Vegan
Gluten-free

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