Strawberry Tomatoes

Preparation info

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By Ben Shewry

Published 2012

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  • 100 ml ( fl oz) freshly juiced, skimmed and strained strawberry juice
  • 25 ml (¾ fl oz) freshly squeezed and strained tomato juice
  • 20 g (¾ oz) caster (superfine) sugar
  • small pinch of table salt
  • 2 ripe beefsteak (oxheart) tomatoes, blanched and peeled


Bring the juices, sugar and salt to the boil and simmer for 4 minutes. Strain and cool.

Quarter the tomatoes and remove the seeds and membrane. Place the tomato petals in a vacuum pouch with the strawberry syrup and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Leave in the bag for 1 hour.

Open the bag and lay the tomato petals, skin side up, on a dehydrator rack. Brush some of the strawberry syrup on each and sprinkle with salt. Place in a food dehydrator* at 45°C (113°F) for 45 minutes, basting every 10 minutes with more syrup. Serve warm from the dehydrator.