Rosemary Cookie

Heirloom Tomato Curd

View Rosemary & Asiago Cookies  a pairing we suggest for this formulation.


Part 1

Ingredients Percent (%) Volume
Heirloom tomatoes, chopped 100 40 oz.
Total 100.00

Method of Production:

Part 1

  1. Puree the tomatoes in a commercial blender until completely smooth. Strain through a fine mesh strainer pushing down on the solids to extract as much liquid as possible; discard the solids.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until very thick and reduced by 60%, about 20 minutes (will depend on the batch size). If too thin, the curd won't thicken properly.
Note: Commercial tomato paste may be used in place of the heirloom tomato paste.

Part 2

Ingredients Percent (%) Volume
Heirloom tomate paste (Part 1) 41.62 3/4 cup
Orange juice, fresh 4.95 1 oz.
Lemon juice, fresh 1.16 2 tsp.
Whole eggs, liquid 22.58 4 oz.
Sugar, granulated 16.56 1/2 cup
Salt 0.54 1/2 tsp.
Citric acid 0.08 Pinch
Butter, unsalted 12.40 2 oz.
Natural red color 0.12 11 drops
Total 100.00 12 oz., cooked

Method of Production:

  1. Whisk together the tomato paste, orange juice, lemon juice, eggs, sugar and salt.
  2. Pour into a saucepan and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

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