Tomatoes with orange sauce
4 servings
25 minutes
Tomatoes with orange sauce are a bold experiment of author cuisine that combines the sweetness of citrus and the tenderness of creamy texture. The dish creates a harmony of flavors: caramelized cherry tomatoes are infused with vanilla notes, while the rich orange sauce gives them an expressive freshness. The temperature contrast makes the presentation special – chilled sour cream balls soften the sweetness of the caramelized tomatoes. This unusual combination is perfect as a refined appetizer or an original dessert for gourmets. The inspiration for the recipe could be the idea of combining classic flavors of French cuisine adapted in a new interpretation. The dish pairs excellently with light white wines, creating a balance of sweetness and acidity. Preparing this recipe is a play of textures and aromas worthy of an experimenter who appreciates culinary art.
1
Whip the sour cream with half the sugar using a mixer, add the juice of half a lemon, and place it in the freezer for one or two hours.
- Sour cream 30%: 500 g
- Brown sugar: 100 g
- Lemon: 0.5 piece
2
Use a vegetable peeler to remove the zest from the orange and cut it into thin strips, squeeze the juice separately.
- Oranges: 0.5 piece
3
In a thick-bottomed saucepan, melt butter with 50 g of sugar, add the tomatoes, set on the lowest heat and simmer for 3 minutes, gently turning them in the butter with a spatula.
- Butter: 50 g
- Brown sugar: 100 g
- Cherry tomatoes: 500 g
4
Then add the halved vanilla pod, orange juice, and strips of zest, and simmer for another 12 minutes, stirring often.
- Vanilla pod: 0.5 piece
- Oranges: 0.5 piece
5
Take the sour cream out of the freezer, make balls with a spoon, arrange them on plates, place tomatoes next to them, and drizzle everything with orange sauce.
- Sour cream 30%: 500 g
- Cherry tomatoes: 500 g