@peteycooks: It’s tomato week! 🍅
 INGREDIENTS 2 medium tomatoes, peeled (see my last video) shallot hot peppers capers chives lemon, juice and zest olive oil balsamic vinegar salt pepper sourdough, toasted whipped ricotta (optional but highly encouraged) basil oil flakey salt INSTRUCTIONS Core and score the bottom of a ripe tomato, bring a pot of water to a boil, and blanch the tomato for 20-30 seconds (depending on the size). Quickly shock the tomatoes in an ice bath to stop them from cooking. Once cool, take a paring knife and easily peel the tomato. Core the tomatoes with a pairing knife and remove the seeds and gel, dice nicely, toss with a good amount of salt, and drain on a strainer in the fridge for a few hours. This will pull the water out of the tomatoes and create a texture that is shockingly similar to tuna tartare. Dry the tomatoes gently, then toss with whatever tartare toppings you like and a punchy vinaigrette. I went with just the simple lemon juice, balsamic, and olive oil. Serve that on a chilled plate with a toasted piece of sourdough, basil oil, and top with whipped ricotta. #food #cookingathome #homemadefood #foodporn

Petey Cooks

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Tuesday 01 September 2026 00:03:27 GMT