Tuesday, September 13, 2011

Green zebra tomato caviar

When I scooped out the green zebra tomatoes to make the mini watermelons (see yesterday's post), I couldn't waste all those luscious juicy bits from the inside, so here's what I did. I had seen Spanish chef Jose Andres do a similar treatment on one of his cooking shows, and if I remember correctly he called it tomato caviar. With a dash of sea salt, pink peppercorns and olive oil it was quite fabulous!

 photos, Diane Carnevale 

Serious yum!

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