100 gr olive oil
20 gr juniper
Roast tomato juice:
2 gr olive oil
PREPARATION: Dried tomatoes: Peel the tomatoes. Soak in syrup for 2 minutes, then roast at 180ºC for 15 minutes. Dehydrate for 6 hours at 35ºC.
Juniper oil: Mix the ingredients, transfer to a vacuum pack and chill for 3 days.
Roast tomato juice: Brush the tomatoes with oil and char-grill. Coat with kitchen film, collect any juice and reduce.
TO SERVE: The idea is that, if we were to find a tomato on a plant at this time of year, it would be already dried. Its flavour would be concentrated, it would have gained sweetness and some acidity and would have lost its texture because of the lost water. Also at this time of year, in the mornings the grass is frosty, and we represent this with the ice plant which gives texture, replaces the lost water and gives a touch of salinity.
We complement all of this with a concentrated roast tomato juice, juniper oil that brings flavours reminiscent of tomato and balsam and, finally, a floral touch with a rosemary flower.