Tomato Marinade with Cheese
Tomato Marinade with Cheese
Elevated Tomato Marinade with Cheese for Enhanced Flavor
Inspired by the delightful taste of Almito Cherry Pepper Cream Cheese I recently enjoyed, I decided to experiment and upgrade a simple tomato marinade by incorporating cheese. This recipe aims to create a similar rich and satisfying flavor profile. It’s a wonderful way to elevate your appetizers or salad toppings with a homemade touch.
Ingredients- 3 fresh tomatoes (medium-sized, ripe)
- Your favorite cheese (e.g., cream cheese, mascarpone cheese), to your preference
- 1/2 fresh lemon
- 30ml lemon juice (or juice from about 1/4 lemon)
- 7-8 Tbsp plum syrup (or 1-2 Tbsp sugar, adjust to taste)
- Generous amount of extra virgin olive oil
Cooking Instructions
Step 1
Begin by thoroughly washing the tomatoes and lemon. For a deeper clean and to ensure removal of any residue, consider using a little baking soda or coarse salt to gently scrub the surfaces.
Step 2
Since we plan to keep the stems on for presentation, make a cross-shaped incision with a knife at the bottom of each tomato. The cut can be slightly deeper as we will be scooping out the insides.
Step 3
In a pot, add enough water to completely submerge the tomatoes and bring it to a rolling boil. Once the water is boiling vigorously, carefully place the tomatoes into the pot to blanch them.
Step 4
Blanching for about 1 to 2 minutes is sufficient. For these larger tomatoes, I blanched them for approximately 1 minute and 30 seconds, flipping them once halfway through to ensure even cooking and easier peeling.
Step 5
Immediately after blanching, transfer the tomatoes to a bowl of ice-cold water or very cold running water. This sudden temperature shock will make the skins peel off effortlessly.
Step 6
I debated whether to remove the stems, but decided to keep them as they add a lovely visual appeal to the finished dish.
Step 7
Prepare your glass jar for the marinade by sterilizing it in boiling water. Once sterilized, ensure it is completely dry. All your ingredients are now ready for preparation.
Step 8
Using a paring knife, slightly enlarge the cross-shaped cut at the bottom of each tomato. Then, gently use a small spoon or melon baller to scoop out the insides, creating a cavity.
Step 9
Repeat this process for all three tomatoes. Don’t discard the scooped-out tomato pulp; collect it in a separate bowl. This pulp will be used later to add extra flavor to the marinade sauce.
Step 10
Now it’s time to fill the hollowed-out tomatoes with cheese. I’ve used a combination of creamy cream cheese and rich mascarpone cheese for a delightful texture and flavor.
Step 11
Be careful not to overfill the tomatoes with cheese, as it might ooze out. Fill each tomato with about one large spoonful of cheese, then gently press the tomato halves together to close the opening.
Step 12
Thinly slice the lemon (about 2-3mm thick). We’ll be using the peel for added aroma and flavor. Half a lemon should be sufficient.
Step 13
In the bowl with the reserved tomato pulp, add 7-8 tablespoons of plum syrup. Pour in 30ml of fresh lemon juice (or the juice from about 1/4 lemon). You can add a little more lemon juice for extra tanginess. If you prefer a sweeter taste, you can substitute plum syrup with plum preserve or add 1-2 tablespoons of sugar. However, if you’re making this for a healthy meal, you can omit the sugar entirely; it will still be delicious.
Step 14
Arrange the cheese-filled tomatoes and lemon slices attractively in a larger glass container. Pour the prepared tomato pulp sauce over them. Finally, generously cover everything with extra virgin olive oil, ensuring the tomatoes are submerged. Your enhanced Tomato Marinade with Cheese is now complete!
Step 15
For the best flavor, allow the Tomato Marinade with Cheese to marinate in the refrigerator for at least one to two days before serving. This resting period allows the flavors to meld beautifully, creating a truly delicious appetizer or addition to your meals.
