We have combined tomatoes and passionfruit before in the form of passionfruit shortbread with tomato powder. Last evening, we brought these two tastes together again. In last evening’s preparation, we marinated peeled tomatoes in a passionfruit caramel. The flavors mingled, and the tomatoes became tender and delicate. In fact, looking back at these tomatoes, they took on a ravioli-like characteristic, with the flesh being the pasta and the seeds and insides being the filling. We served these marinated tomatoes on olive powder, then crowned them with smoked sea trout roe and young tarragon. While I began with the notion of readdressing the beautiful marriage of tomatoes and passionfruit, I am now caught up with the idea of marinating tomatoes with other flavors to create this explosive product.
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