'All tomato' – risotto with tomato sauce, tomato sorbet, tomato foam, tomato confit and tomato powder

  • Starter
  • medium
  • 4
  • 2 hours, plus 7 hours drying time



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  • 240g of carnaroli risotto rice
  • 1 tbsp of shallots, chopped
  • 1l vegetable stock, hot
  • 50g of butter
  • 50g of Parmesan
  • extra virgin olive oil
  • salt

Tomato confit

Tomato sauce

Tomato sorbet

Tomato foam

  • 800ml of vegetable stock
  • 4g of soya lecithin
Begin by preparing the tomatoes for the sorbet and tomato sauce. Cut the cherry tomatoes into quarters, place in a bowl and mix in the shallots, olive oil, salt and pepper. In a separate bowl, quarter the plum tomatoes and mix with the shallots, olive oil and seasoning. Cover both bowls with cling film and leave to marinate for 1 hour
Pour the marinated tomatoes into large, separate pans and add 4 basil leaves to each. Cook over a medium-low heat for at least 1 hour, being careful not to let the tomatoes come to a boil
Meanwhile, prepare the tomato confit. Score a cross in the top of each tomato and place in a large bowl. Cover with boiling water and leave for 20 seconds, then drain and plunge the tomatoes into iced water. Once cool, peel the skins from the tomatoes and cut into quarters
Preheat the oven to 90°C/gas mark ¼
Scoop out the seeds, reserving both the skins and seeds for the tomato powder, and evenly dice the flesh. Place the diced tomato in a bowl and stir through the chopped shallots, zest, juice, oregano sugar and seasoning, then spread the mixture out across a baking tray and cook in the oven for up to 2 hours, until jelly-like
Remove the cooked cherry tomatoes from the heat and pour into a blender. Blitz until smooth and strain the mixture through a fine sieve, scraping the solid pieces from the sieve to set aside for the tomato powder
Similarly, remove the cooked plum tomatoes from the heat and blitz together in a blender to form a smooth tomato sauce. Pass through a fine sieve and scrape any tomato skins and seeds from the sieve, combining with the other reserved skins. Spread out evenly across a baking tray and place in the oven with the tomato confit, cooking for 5 hours until dry
To finish the sorbet, measure out 200ml of the sieved tomato juice and set aside, pouring the remaining mixture into an ice cream maker. Churn according to the manufacturer's instructions until a smooth sorbet is formed, then transfer to a suitable container and freeze until ready to serve
Remove the roasted cherry tomatoes from the oven and set aside. Pour the tomato sauce into a jug or pan ready for the risotto
Heat a little olive oil in a small pan and gently sauté the shallot until soft and golden. In a separate pan, heat a little more oil and toast the rice over a medium heat, stirring to ensure the grains are coated in the oil and don't catch in the pan
  • extra virgin olive oil
  • 1 tbsp of shallots, chopped
  • 240g of carnaroli risotto rice
Add a ladle of hot vegetable stock and a ladle of the blended tomato sauce into the rice and stir until the liquid has been absorbed. Add the cooked shallot and mix well
  • 1l vegetable stock, hot
Repeat this process with all the stock and tomato sauce, stirring frequently until the liquid is absorbed and the rice is cooked through. Remove from the heat and stir in the butter, Parmesan and diced confit tomatoes. Season with salt to taste and keep warm until ready to serve
For the tomato dust, remove the dried tomato skins from the oven and blitz in a food processor or spice grinder to form a fine powder. Transfer to a dish or container and set aside
For the tomato foam, pour the reserved tomato juice into a large bowl and mix through the vegetable stock and soya lecithin. Blitz with a hand blender, increasing the speed gradually until a foam is formed
  • 800ml of vegetable stock
  • 4g of soya lecithin
To serve, divide the risotto between 4 plates and top with a scoop of tomato sorbet. Finish with a tomato foam and a generous dusting of tomato powder
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